Instant Pot Chai Spiced Rice Pudding

For the full experience, make this recipe with the Drop Recipes app.

recipe by Nisha Vora

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

The one saving grace of winter is being able to enjoy cozy comfort foods without any guilt. Like this chai spiced rice pudding. It has the flavors of a warming cup of chai and the sweet richness of traditional rice pudding. For a luscious texture, I recommend using a rice that is labeled medium- grain rice, which has the perfect amount of starch to thicken the pudding while keeping it creamy but not sticky. While this pudding is sweet enough for dessert, it’s healthy enough for breakfast. Your options for topping are endless, but I love something crunchy like toasted nuts for a contrast in textures. It’s also fabulous with stewed plums or the Roasted Grapes.

Inspired by:

recipe updated Jun 8, 2020


  • Medjool dates icon
    Medjool dates
    4 (100g)
  • Fresh thyme icon
    Fresh thyme
    as needed
  • Medium-grain rice icon
    Medium-grain rice
    1 cup (195g)
  • Unsweetened almond milk icon
    Unsweetened almond milk
    1.5 cups (393g)
  • Coconut milk icon
    Coconut milk
    1 cup (240ml)
  • Water icon
    1 cup (240ml)
  • Vanilla extract icon
    Vanilla extract
    1 tsp (5ml)
  • Kosher salt icon
    Kosher salt
    about ⅛ tsp (0g)
  • Ground cinnamon icon
    Ground cinnamon
    2 tsp (5g)
  • Ground cardamom icon
    Ground cardamom
    about ½ tsp (1g)
  • Ground nutmeg icon
    Ground nutmeg
    about ½ tsp (1g)
  • Ground ginger icon
    Ground ginger
    1 tsp (2g)
  • Almond butter icon
    Almond butter
    4 tbsp (65g)
  • Maple syrup icon
    Maple syrup
    1 tbsp (15ml)
  • Ground cloves icon
    Ground cloves
    about ⅛ tsp (0g)
  • Seedless grapes icon
    Seedless grapes
    3 cups
  • Olive oil icon
    Olive oil
    as needed
  • Kosher salt icon
    Kosher salt
    as needed


  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Medium bowl

Step preview

  1. Pre-heat oven - 230°C
  2. Stir medium-grain rice, unsweetened almond milk, coconut milk, water, vanilla extract, kosher salt, ground cinnamon, ground cardamom, ground nutmeg, ground ginger, almond butter, maple syrup, ground cloves, medjool dates and almond butter into the inner pot
  3. Close and lock the lid and turn the steam release handle to Sealing
  4. Pressure cook - Manual, High, 10 min
  5. Add seedless grapes to a clean baking sheet
  6. Drizzle with olive oil
  7. Sprinkle with kosher salt and fresh thyme
  8. Toss
  9. Bake - approx 8 min, 230°C
  10. Natural release - 5 min
  11. Quick release
  12. Stir thoroughly
  13. Transfer content of inner pot to 4 medium bowls
  14. Top with roasted grapes
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.