This Instant Pot rice porridge is made with warm chai spices and sweet dates for an Indian-inspired breakfast or dessert. It's vegan, dairy-free, and gluten-free.
To garnish: berriesnuts, chopped dates or other dried fruit, pistachios, hemp seeds, coconut flakes, dried mango, papaya or pineapple, sliced bananas.
Instructions
Combine all ingredients, except for the garnishes, in the inner pot. Lock the lid and set the Instant Pot to Manual, High, for 10 minutes. After 3 beeps, the Instant Pot will start to build up the pressure which will take about 5 minutes.
Once the timer goes off, allow natural pressure release for 5 minutes, and then use the quick release method to let off the rest of the steam.
Open the lid and stir through the rice. Add more water or almond milk if you prefer a slightly thinner consistency. Serve topped with your favourite nuts, seeds, and dried fruit.