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Bacon-Onion Jam
Raspberry-Vanilla Bean Rice Pudding
| By : |
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
6 servings
|
Ingredients
- 1 cup Water
- 2 cups milk
- 1/4 cup sugar
- 3 tablespoons seedless raspberry jam
- 1 cup Arborio rice or other desired white rice
- 1 cinnamon stick
- 1 teaspoon vanilla bean halved lengthwise, or
1 vanilla - 2 cups raspberries fresh
- 1/2 cup heavy cream
Ingredients
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Instructions
- Select sauté on the Instant Pot and adjust to normal. Add the water, milk, sugar, and jam to the pot. Cook and stir until sugar and jam dissolve.
- Press cancel. Stir in the rice and cinnamon stick. Split the vanilla bean with the tip of a small sharp knife and scrape the seeds into the pot. Add the bean to the pot.
- Secure the lid on the pot. Close the pressure-release valve. Select porridge. When cooking is complete, use a natural release to depressurize.
- Remove and discard vanilla bean and cinnamon stick. Stir in fresh raspberries and cream.
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The taste is good but i had to do some major tweeks. I didn’t add the milk until the jam and sugar melted. When you add it all at the same time your milk will curdled. So i had to start all over again. As for the raspberry ” taste” there’s nothing, all you can taste is the vanilla which is good. I would try adding a 1/2 spoonful of jam to each serving to get the raspberry taste along with fresh berries.
Was really good. Substituted raspberries for strawberries. Followed the suggestion about adding milk later after the sugar had dissolved with no issues. Would make it again.
Unfortunately had to make a zecond batch. Milo curdled the first timd. 2nd round i didnt add the jam until after it cooked-turned out great! I will add additional milk next time as i like a runnier texture.