Chocolate Cherry Pecan Rice Pudding
2 tablespoons vegan butter (optional)
1 cup Arborio rice
3 1/2 cups sweetened soy milk
1/2 cup dried, sweetened cherries
1 teaspoon vanilla extract
1/4 cup chocolate chips
1/4 cup chopped pecans
In an uncovered pressure cooker or multicooker, heat the vegan butter on low heat. Add the rice and stir to cover. Stir in the soymilk and dried cherries. Cover and cook on high pressure for 7 minutes. Use a quick release after 10 minutes.
Remove the cover and stir in the extracts. Spoon into a pudding bowl and garnish with chocolate chips and chopped pecans and serve warm.
Optional cold variation: Stir in the extract, chocolate chips, and pecans and transfer to a bowl with an airtight lid and refrigerate to serve cold (at least 4 hours, ideally overnight.
Yield: 6 servings
This is a modified version of the Fruit and Nut Rice pudding in the cookbook Vegan Pressure Cooking by JL Fields