Family traditions involving food are part of year round celebrations at my house. This rice pudding is featured every Christmas morning along with hot cider. Everyone gathers by the fire to open gifts and share bowls of our favourite pudding. Warm and cinnamony, it is the definition of comfort food.
Plantbased Log Cabin Rice Pudding
This is the best rice pudding I have ever tasted.
Creamy and dreamy and so soul satisfying.
Instant pot easy too.
- 1 1/2 cup rice arborio or a combo of arborio and brown rice
- 3/4 cup Organic Cane Sugar adjust according to desired sweetness
- 1/2 tsp Sea Salt
- 5 cup Nutmilk For best results use half coconut milk and almond milk
Cinnamon Raisin Mixture
- 1 cup Almond Milk
- 1 1/2 tsp Pure Vanilla
- 1 cup Golden Raisins
- 2 tsp Cinnamon or to taste
Instant Pot Mixture
Combine rice, sugar, salt and 5 cups of nut milk in Instant pot on sauté.
Stir to combine until sugar has dissolved.
Turn off sauté and set the Instant pot to 22 min manual cook if you are using any brown rice, for all arborio rice choose the rice setting. Let the Instant pot sit unopened for 10 minutes after cooking is complete.
While rice mixture is cooking in Instant Pot;
In a medium bowl combine almond milk, vanilla, raisins and cinnamon. The raisins will plump up soaking in the almond milk.
Add the cinnamon-raisin mixture into the Instant Pot and stir to combine. Serve immediately for best results.
This Log Cabin Rice Pudding is a Christmas morning tradition. It pairs perfectly with hot cider. We sit by the fire and open our gifts, while we share bowls of this warm, cinnamon infused pudding.
It conjures up images of pioneer families gathered together, enjoying simple and delicious comfort food. Log Cabin Rice Pudding is perfect.
Left overs may need a little additional warmed almond milk, to achieve maximum creaminess.
Store leftovers in the fridge for up to 5 days.
We rarely have leftovers since it makes for a great midnight snack.
Enjoy, from my family to yours, for the love of traditions.