Yes sir, you betcha we're rolling. Can I go real Midwest in this episode? Oh yeah,
don't you know. Let's come on over, gonna get real nasally with my a's. Okay.
Hey I'm Megan Mitchell, and I'm here in the Thrive Market Test Kitchen; and today
I'm going to show you another instant pot recipe. This time I'm making rice pudding.
Vegan rice pudding! It is so good; it reminds me of my childhood, it's delicious.
I can't wait to show you. But before I get started be sure to like, comment,
subscribe. If you're wondering what Thrive Market is, it's an online market where
you can find non-gmo and organic products delivered straight to your door.
Alright let's get started, this is made in an instant pot. Is it insta-pot or instant pot?
Because I've been saying insta-pot. It's a pressure cooker, an electric pressure
cooker; and this is a dump and stir. And the rice that I'm using is arrborio
rice, and it's what you use to make risotto. This is kind of like a sweet
risotto. But you can use long grain rice, you can use jasmine; I wouldn't recommend
brown rice because I think the liquid that I add would change a bit, and as
with the cooking time. You can make it with brown rice but I don't know with
these ratios. So just buy or Arrborio rice, please - and they sell it at ThriveMarket.com.
Add your rice; almost drop the bowl when you do it cause that's how you do it. Using
coconut milk; just give it a little shake. I'm keeping this vegan; a lot of recipes
that I see add eggs, so there's no eggs in here and I'm using coconut milk and
almond milk and I think it tastes delicious just like this. And then I need
a cup of almond milk and you want to use unsweetened. Alright and a third of a
cup of maple syrup.
I really love this so much, I don't know. It just brings me so much. Oh it's
dark and robust. But it just brings me joy squeezing it; maybe I have some
pent-up frustrations. Salt, and I have a cinnamon stick. What if I didn't
make it in? And 4 cardamom pods - I'm not even look, did they go in? But I'm
gonna add some raisins; they're completely optional, you don't have to
add raisins, but I don't know I felt like I needed to. You could use golden raisins.
Why not, huh? And they plump up when they cook. I feel like rice puddings, I don't know,
we just had this debate and I always grew up eating it cold.
My producer eats it warm. Do you eat your rice pudding warm or cold? I want to
know. I don't know is it regional, maybe? It's great for the fall or the winter;
but if you want to eat it cold, you can eat it all year round actually. You can
eat this whenever you want. Alright raisins so I'm using the cinnamon
because I feel like that's a, I don't know cinnamon and rice pudding go hand in
hand. And I'm gonna put some ground cinnamon on the top when it's done, and
I'm adding the cardamom pods because it just adds another layer of flavor. These
are very warm spices. You could add nutmeg if you want. If you want to change
the flavor completely - this is gonna be a vanilla one, I'm adding the vanilla
extract at the end, because when you add vanilla at the beginning it can
dissipate and kind of not be a strong of a vanilla flavor.
So after this cooks, I'll add my vanilla extract so you really get that punch. But
you could add cacao powder, if you want like a chocolate rice pudding. You could
add matcha powder and maybe a scoop of collagen, cause I want to get my collagen
all the time. You're like, what doesn't this chick put collagen - it's crazy!
You could add turmeric, you could add - I don't know different flavors to mess
around with, but this is just a plain vanilla rice pudding with a little hint
of the cardamom and the cinnamon. This is read. I'm gonna close my lid.
Alright I let this cook for five minutes. I let it naturally release for seven, and then
I went *sound effects* and that's exactly what just happened,
because you didn't see it. I just wanted to reenact it for you. Okay. Oh, turn it
Megan and then open it it. Looks so good. I'm going to add my vanilla extract, also
gonna remove my cardamom pods and my cinnamon stick because I don't want
anyone accidentally biting into these. Oh my gosh it smells so good.
It reminds me of the holidays - that cinnamon always reminds me of the
holidays. Oh my gosh come here, come here. I feel like rice pudding can kind of be
intimidating to some people sometimes; it seems daunting but it's really not. The
pressure cooker makes quick work of it, and you don't have to worry about it
scorching. You don't have to worry about it overcooking. But it comes that's so
easy and quick, and oh my gosh I'm gonna spoon it up for y'all, for y'alls.
You can eat this warm, hot; or you can let it chill and eat it cold. Whatever you
prefer. Okay, alright just sprinkle with a little ground cinnamon. This looks so
good! It's perfect for fall; it's vegan, it's gluten-free, it's made in an instant pot,
and it's just delicious. I hope you give it a try; let me know if you do. Please
comment, like, subscribe. Tell me your favorite type of rice pudding; how do you
make, it I want to know. And you can find all the ingredients I used at
thrivemarket.com/prepschool. Happy cooking!
*singing* Let's get startttted.
Shut up guys, this is my intro. This is how
I really bring them into the video.