Toasted almond, peaches in creamy cinnamon rice pudding. Great snack or dessert for any time.
Prep Time: 3 Minutes
Cook Time: 14 Minutes
Total Time: 17 Minutes
Servings: 8
Ingredients:
» 1 Cup White Basmati Rice (or Jasmin rice)
» 1 ½ Cups Water
» ¼ tsp Himalayan Salt
» 2 Fresh Medium Peaches
» 2 Cups Unsweetened Plant Based Milk
» ¼ Cup 100% Maple syrup
» 1 Tbsp Chia seeds
» 1 tsp Cinnamon
» 2 Eggs
» ½ tsp Vanilla Extract
» ¼ Cup Raw Almonds Chopped (or any kind of nut, optional)
» 1 tsp Avocado oil
Directions:
Peel and wash peaches, chop up into chunks and set aside.
Chop up almonds if not already chopped.
Instant Pot:
Add rice, water, salt and peaches to instant pot, close lid, and seal valve. Put on High pressure for 3 minutes, once done turn off pressure cooker and use a natural pressure release for 10 minutes. After 10 minutes, release any remaining pressure with a quick pressure release.
While rice is cooking heat up a small frying pan with 1tsp avocado oil on medium low heat for 1 minute. Add nuts and toast for 6-7 minutes till they start to turn brown. When done turn off heat and set aside.
In a small bowl beat egg’s, add ½ cup milk and combine, set aside.
Once rice is done add 1 ½ cup milk, maple syrup, chia seeds, cinnamon, and vanilla combine.
Pour the eggs and milk through a fine mesh strainer into rice.
Select sauté and cook stirring constantly, until mixture starts to boil.
Turn off pressure cooker, remove pot from pressure cooker and stir in the almonds/nuts.
Cooking Tips:
Pudding will thicken as it cools, serve warm or pour into serving dish and chill.
If you do not have an instant pot, follow instruction on cooking the rice on the stove, add the peaches at this point before starting the rice. And once the rice is done follow the instructions above for adding the rest of the ingredients.
Macros per Serving:
Protein: g
Carbs: g
Fat: g
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