Vanilla-Scented Rice Pudding

By: Pamela Ellgen

Vanilla-Scented Rice Pudding
cuisine icon Cuisine
Modern
cuisine icon Course
Dessert
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Gluten Free, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15-30 min, 6-8 servings, arborio or short-grain white rice, brown sugar, cinnamon, contributed, cook 8 min, dessert, easy, gluten free, heavy cream or coconut cream, modern, Pamela Ellgen, prep 5 min, pressure cook, raisins, sea salt, vegan, vegetarian, water, whole vanilla bean

prep icon Prep Time
5 min
cook icon Cook Time
8 min

serving icon Servings
6-8 servings
Ingredients
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon cinnamon
  • 1/4 cup brown sugar
  • 1 whole vanilla bean
  • 3 cups arborio or short-grain white rice
  • 3/4 cup raisins
  • 4 1/2 cups Water
  • 1/2 cup heavy cream or coconut cream
Instructions
  • Layer the dry ingredients in the jar in the order listed.
  • Place all of the jarred ingredients into the Instant Pot. Add 4 1/2 cups of water. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Cook or Manual on High for 8 minutes. Allow the steam pressure to release naturally for 10 minutes, then release any remaining pressure manually. Stir in the heavy cream or coconut cream and allow to rest for 5 minutes before serving.
Notes
  • Ingredient Tip: To split the vanilla bean, make a small cut down one side of the pod. This will allow all of the insides of the vanilla bean to permeate the pudding. To make this recipe vegan and dairy-free, substitute the heavy cream with coconut cream.
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