5 servingsanise powderasian

Chai Rice Pudding

By Augusta Quiñones

5 Servings

Recipe Details

Course: Desserts

Cooking Technique: Pressure Cook

Cuisine: Asian Flavors

Diet: Vegetarian

Yield: 5 Servings

Ingredients

1 cup white rice
4 cups unsweetened almond milk
3 tbsp honey (for vegan version use palm or agave honey)
1 tsp cinnamon powder
1 tsp ginger powder
½ tsp cardamom powder
½ tsp anise powder
½ tsp salt
Chopped pistachios, to taste
Dehydrated roses, to taste

INSTRUCTIONS

Place the stainless steel inner pot inside the Instant Pot®. Add all the ingredients to the Instant Pot® bowl (except for the garnishes).
Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 10 Minutes.
When done cooking, press Cancel and turn the steam release valve to Venting. Once all the pressure has been released, open the lid of the Instant Pot®.
Press Saute and set time to 3 Minutes. Cook, stirring frequently, until the dish has the desired consistency.
Optionally, serve garnished with chopped pistachios and crushed rose petals.

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About the chef

Augusta Quiñones

Augusta Quiñones is passionate about creating simple, nutritious, and delicious recipes that focus on using 10 ingredients or fewer and are ready in under 30 minutes. Driven by her own health journey, she transformed her diet to avoid processed foods and embrace fresh, whole ingredients, discovering a world of new flavors and textures. Quiñones believes in the profound impact food has on both our health and the environment, and she loves sharing her recipes, which are secretly healthy yet always satisfying. Her cooking philosophy centers around making wholesome eating accessible, enjoyable, and flavorful.

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