Raspberry-Vanilla Bean Rice Pudding

By: Instant Pot Culinary Team

Raspberry-Vanilla Bean Rice Pudding
cuisine icon Cuisine
Modern
cuisine icon Course
Dessert
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Celiac, Gluten Free, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon 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 icon Prep Time
10 min
cook icon Cook Time
45 min

serving icon 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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