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.

Cuisine

Modern

Course

Dessert

Difficulty

Easy

Duration

30-60 min

Diet

Celiac, Gluten Free, Vegetarian

Cooking Technique

Pressure Cook

Keywords

30-60 min, 6 servings, arborio rice, celiac, cinnamon stick, contributed, cook 45 min, dessert, easy, gluten free, heavy cream, Instant Pot Culinary Team, milk, modern, prep 10 min, pressure cook, raspberries, seedless raspberry jam, sugar, vanilla bean, vegetarian, water

Prep Time

10 min

Cook Time

45 min

Servings

6 servings

Ingredients

1 cup Water
2 cups milk
1/4 cup sugar
3 tablespoons seedless raspberry jam
1 cup Arborio rice
1 cinnamon stick
1 teaspoon vanilla bean
2 cups raspberries
1/2 cup heavy cream

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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