Chai Spiced Rice Pudding


  • 1 cup medium-grain rice
  • 1 1/2 cups unsweetened plain almond milk
  • 1 cup canned full-fat coconut milk
  • 1 cup Water
  • 1 tsp pure vanilla extract
  • 1/8 tsp kosher salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cardamom
  • 1/2 tsp freshly grated
  • 1/8 tsp ground cloves
  • 2 tbsp no-added-sugar almond butter
  • 1 tbsp pure maple syrup
  • 4 soft Medjool dates
  • 1 bunch of seedless grapes
  • olive oil
  • Kosher salt or sea salt
  • leaves fresh thyme
  • If making the roasted grapes, preheat the oven to 450ºF.
  • Make the rice pudding: Place the rice, almond milk, coconut milk, water, vanilla, salt, cinnamon, ginger, cardamom, nutmeg, cloves, almond butter, maple syrup, and dates in the Instant Pot and stir to combine.
  • Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting at high pressure and set the cook time to 10 minutes.
  • Meanwhile, prepare the roasted grapes: Spread the grapes out on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and thyme leaves and gently toss with your hands. Bake until the grapes just begin to burst, 8 to 9 minutes.
  • Once the 10-minute timer on the Instant Pot has completed and beeps, allow a natural pressure release for 5 minutes and then switch the Pressure Release knob from Sealing to Venting to release the remaining steam.
  • Open the pot and stir the rice pudding thoroughly. There may be some extra liquid on top, but once you stir it, the liquid will incorporate into the rice and thicken up. Transfer the rice pudding to bowls and serve each bowl with the roasted grapes, if desired.
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