Raspberry-Vanilla Bean Rice Pudding
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.
Servings Prep Time
6servings 10minutes
Cook Time
45minutes
Servings Prep Time
6servings 10minutes
Cook Time
45minutes
Ingredients
  • 1cup Water
  • 2cups milk
  • 1/4cup sugar
  • 3tablespoons seedless raspberry jam
  • 1cup Arborio riceor other desired white rice
  • 1 cinnamon stick
  • 1teaspoon vanilla beanhalved lengthwise, or 1 vanilla
  • 2cups raspberriesfresh
  • 1/2cup heavy cream
Instructions
  1. 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.
  2. 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.
  3. Secure the lid on the pot. Close the pressure-release valve. Select porridge. When cooking is complete, use a natural release to depressurize.
  4. Remove and discard vanilla bean and cinnamon stick. Stir in fresh raspberries and cream.