Pressure Cooker Pumpkin Date Brown Rice Pudding

• Vegan
• Gluten free

• Produce

  • 1/2 cup Dates, pitted
  • 1 cup Pumpkin puree

• Refrigerated

  • 3 cups Dairy-free milk

• Condiments

  • 1/2 cup Maple syrup

• Pasta & Grains

  • 1 cup Brown rice, short grain

• Baking & Spices

  • 1 tsp Pumpkin spice mix
  • 1/8 tsp Salt
  • 1 Stick cinnamon
  • 1 tsp Vanilla extract

• Liquids

  • 1/2 cup Water

Found on pressurecookingtoday.com

Directions

• Cover the rice with boiling water and let sit 10 minutes or up to an hour more . Rinse. Bring the milk and water to a boil in a pressure cooker pot. Add the soaked rice, dates, cinnamon stick, and salt. Lock the lid in place and bring to high pressure for 20 minutes. Use a natural pressure release. When the pressure has released, stir in the pumpkin puree, maple syrup, and pumpkin spice mix. Cook, stirring constantly for 3 to 5 minutes, to thicken the pudding and cook out the raw pumpkin flavor. Remove from the heat and discard the cinnamon stick. Stir in the vanilla. Transfer to a bowl and cover the surface with plastic wrap, so it touches the hot pudding, to prevent a skin from forming, and so the steam from the hot pudding doesn’t condense and create water on the surface. Let cool about 30 minutes. The pudding will thicken as it cools. Spoon into serving cups. Serve warm, or cold, topped with maple-syrup sweetened coconut cashew whipped cream or fresh whipped cream. Sprinkle with pumpkin spice mix.