Bacon-Onion Jam
Raspberry-Vanilla Bean Rice Pudding
| By : |
It’s slightly more time-consuming to split and scrape the vanilla bean than to simply measure out vanilla extract, but the more intense flavor is worth a little bit of fuss—and you get the beautiful speckles from the vanilla bean seeds in the pudding.
| 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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