Saturday, February 24, 2024

Coconut Chai Rice Pudding

Filled with warming spices, this dairy- and gluten-free dessert is a snap to make in the pressure cooker and a fresh twist on classic comfort food.

image of a bowl of coconut chai rice pudding with a spoon on a wooden deck

Hi Folks! How's it going? I wanted to share this recipe with you because it's been a big hit in some of my recent classes and seemed like a good idea to share with everyone via the website.

Where do you find Instant Pot recipes?


I like to check out cookbooks from my local library. It broadens my knowledge in a subject (pressure cooker recipes, plant-based cooking, bread baking, etc) without having to commit to a cookbook or spend hours searching the internet. Over the years I've done this, certain cookbook authors deliver consistently good recipes, and Coco Morante is one consistently good cookbook author.

I found this recipe in Coco Morante's Essential Instant Pot Cookbook (Amazon affiliate link) while I was looking for a dessert to bring to a family with a new addition, being mindful of the new mom's gluten- and dairy-free preferences.

Is this rice pudding recipe dairy free?


You betcha this is dairy free! This recipe calls for a can of coconut milk so it is completely dairy free. Even though I haven't tried them, other plant-based milks--like oat milk, nut milk, or soy milk--may also work in this recipe--but then you couldn't call it Coconut Chai Rice Pudding now, could you?

Is this dessert gluten free?


You betcha this rice pudding is gluten free! If you choose to add any grain blends (like the 6 grain blend I demonstrate in the video) check to see that the grain blend you're choosing is gluten free. The 6 grain blend I'm using contains barley, which does contain gluten, so I would not advise using it for someone avoiding gluten. If you'd like to avoid gluten and still add some interest to your Coconut Chai Rice Pudding, try adding a few tablespoons of red or black rice, or wild rice, into the measuring cup before filling it up with medium grain rice.

Is this rice pudding vegan?

No, this recipe is not vegan because it calls for 2 eggs. I have not tried it using egg replacer instead of eggs. I would suggest checking out Coco Morante's Vegan Instant Pot Cookbook (Amazon affiliate link) for vegan dessert recipes that are made in a pressure cooker.

What equipment do I need to make Coconut Chai Rice Pudding?

In addition to an electric pressure cooker, you will need a blender or immersion blender, a spatula, a whisk, a can opener, and measuring cups/spoons to make this recipe. If you really feel up to the arm workout, you may be able to skip the blender and just whisk the heck out of the can of coconut milk + eggs. You do you.

What ingredients do I need to make Coconut Chai Rice Pudding?

To make Coconut Chai Rice Pudding you'll need medium grain rice, canned coconut milk, eggs, spices, salt, and sugar. I like to use unsweetened brewed chai (tea) to cook my rice, but if you don't have brewed tea it's fine to use water.


How do you make Chai in the Instant Pot?

I am a fiend for iced chai year round--even during a Minnesota blizzard! Since I'm also a person who likes to save money, I brew my own chai. I start with a half gallon jar to make sun chai, then I re-use the tea bags in the pressure cooker to make another 1½ gallons of chai. I wrote up my DIY Iced Chai post here.

What spices could I substitute in this rice pudding recipe?


This Coconut Chai Rice Pudding recipe calls for ground ginger, cinnamon, cardamom, turmeric, and black pepper. As long as the total amount of spices stays the same (1¾ teaspoons of ground spices) please feel free to substitute other spices that you'd prefer--maybe allspice, baking spice, or nutmeg for some of the cardamom or cinnamon?

Can I see you demonstrate how to make Coconut Chai Rice Pudding?


Yeah sure, you betcha! Since I teach online Instant Pot and Air Fryer classes from my kitchen, and I share recipes on my YouTube channel, I've got the gear set up to show you how to make this. I've got a full length YouTube video where I demonstrate the entire recipe, including cameo appearances from my Bassets Molly and Robert Barker. You can find that Coconut Chai Rice Pudding Recipe Video here. In the meantime, I've got a quick take video right here in this post.











image of a bowl of coconut chai rice pudding with a spoon on a wooden deck


Ingredients:
1 cup medium grain white rice
1 1/2 cups brewed unsweetened chai tea or water
1 (13.5 oz) can coconut milk
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground turmeric
1/4 teaspoon ground black pepper
2 eggs


Instructions:
  • Combine the rice and water in the Pot. Close and lock the lid and set the pressure release valve to Sealing. Cook for 3 minutes at High pressure.
  • While the rice is cooking, combine the coconut milk, sugar, salt and spices in a blender. Blend on low speed until mixed, then add the eggs one at a time, blending each one briefly just until fully incorporated. Set aside.
  • When the cooking time ends, let the pressure release naturally for 10 minutes, then move the pressure release valve to vent any remaining steam. Press Cancel. Open the Pot and use a spatula to break up the cooked rice.
  • Press Sauté. Pour the coconut milk-spice mixture from the blender into the Pot in a thin stream. Whisk the pudding for 4-5 minutes, just until it begins to bubble and the temperature reaches 175F.
  • The pudding will still be quite liquid at this point, but it will set as it cools. Transfer to serving dish or separate into individual portions for meal prep.
  • Cover and chill for 3 hours before serving (unless you like to eat it warm!).



  • You can find more of my Instant Pot Recipes here, and information on my upcoming online Instant Pot/Air Fryer classes here!

    Friday, December 29, 2023

    Sweet & Savory Pecans (air fryer or oven recipe) Plus my Year In Review


    Greetings, folks!

    This is 615 words, a 2½ minute read.

    image of woman checking salmon skin for doneness while 3 dogs look on



    As the year winds down I wanted to thank you, and send you an update on my year. During 2023 I taught 9 classes, 296 students, and uploaded 15 class recordings. I decided to add Bonus Extra Recipe Videos to supplement in class info (like this video for Instant Pot Chocolate Pots de Creme For Two), and uploaded 17 bonus recipe videos to Youtube for folks to re-watch as needed.

    To connect in person with folks, I’ve been doing live cooking demonstrations at Community Education events around the Twin Cities and Wisconsin.

    In August during my Stop Food Waste With Your Pressure Cooker class I created a Leftover Cheat Sheet—and resolved to share ideas for how to repurpose the recipes I demonstrate in different ways.

    In honor of my birthday I decided I’d donate the profits from this month’s Monthly Meal Planning class to my co-teacher Megan’s charity Lyle’s Lunchbox. I figured I’d round up to $500 if participation fell short of that soft goal, but so many folks registered for class that I ended up donating $1,100.00!


    THANKS TO YOU, HUNGRY KIDS AND SENIORS IN MAUSTON WISCONSIN ARE GETTING EXTRA NUTRITIOUS FOOD OVER WINTER BREAK.


    You did that. Pat yourself on the back. I appreciate you!

    How can I serve you better? I’ve created a 4 question survey to make my classes better. Please take a moment to answer!

    My next class will be Winter Wellness Bowl Meal Prep on Wednesday, January 31st from 6:30-8pm CST. For more information/registration links for Winter Wellness Bowl Meal Prep class, click here.


    Outside of the kitchen, I started off with 2 kids living at home & 3 4-legged dogs underfoot. I ended this year with 1 kid living at home, still 3 dogs—but now Robert Barker is a tripawd—underfoot.

    image of a stainless steel bowl filled with spring greens, goat cheese, fresh blueberries and raspberries, and spiced pecans



    The recipe I’m sharing with you today can be made in an air fryer, but I usually make it in the oven because I like to make a large batch as it keeps for several weeks in a closed container. Typically I triple the recipe.

    I use these nuts on cheese & charcuterie boards, to add crunch to salads and bowls, and recently even added them to store-bought Chex Mix, along with dried cranberries, to zip it up a titch.

    Sweet & Savory Pecans                                                         Vegan, Gluten Free
    adapted from Air Fry Every Day by Ben Mims                  makes 2 cups

    Ben writes, “Served warm, this nut mixture is a perfect complement to icy-cold cocktails. You can use 2 cups of any kind of raw nuts or, for a shortcut, pick up a can of mixed nuts. Just use half the amount of salt called for and check them after 4 minutes since canned nuts come salted and pre-roasted.”

    1 Tablespoon brown sugar
    1 teaspoon chopped fresh rosemary
    1 teaspoon fresh thyme leaves
    1 teaspoon kosher salt
    ½ teaspoon ground coriander
    ¼ teaspoon onion powder
    ¼ teaspoon ground black pepper
    ⅛ teaspoon garlic powder
    2 Tablespoons olive oil
    2 cups raw pecan halves or pieces

    Preheat air fryer or oven to 350˚F. In a large bowl stir the sugar, herbs, and spices into the olive oil until combined. Add pecans and stir until thoroughly coated.

    To cook in an air fryer, spread nuts in air fryer basket and cook for about 5-6 minutes, shaking the basket halfway through.

    To cook in an oven, spread on a rimmed baking sheet (lined with parchment for easy clean up) and bake for 10-15 minutes, until they are lightly toasted & smell nutty.
    Cool and store in a sealed container at room temperature for 2 weeks. Serve warm or at room temp.

    Friday, September 1, 2023

    Air Fryer or Oven Crispy Eggplant Chips with Spiced Yogurt Dipping Sauce

    Eggplant chips coated in a seasoned rice flour batter and air fried or baked until crisp. Served with a spiced yogurt dipping sauce for a gluten free vegetarian appetizer.

    image of a blue plate of crispy air fryer eggplant chips and a small glass bowl of spiced yogurt dipping sauce on a fabric cushion near a window



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    Crispy baked eggplant chips with spiced yogurt dipping sauce are a perfect vegetable appetizer for early Fall. You're going to coat eggplant slices in seasoned rice flour, dunk them in an egg & milk mixture, then bake in an air fryer or oven. I like to have a vegetable appetizer set out to snack on while I'm fixing dinner and this one is a favorite this time of year. (Want more vegetable appetizers? Check out my Clickable Collage of Vegetable Appetizers or follow my Awesome Veggie Apps and Snacks board on Pinterest.)