Recipes
Vanilla-Scented Rice Pudding
6-8 servings
15-30 min
Easy
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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About the chef
Pamela Ellgen
Food writer and cookbook author Pamela Ellgen has written twenty-eight cookbooks, including her latest, The I Love Trader Joe’s Snack Boards Cookbook, to be published by Ulysses Press in December 2023. Other books include The Gluten Free Cookbook for Families: Healthy Recipes in 30 Minutes or Less and bestselling The 5-Ingredient College Cookbook: Easy, Healthy Recipes for the Next Four Years & Beyond. She has also done collaborations with Instant Pot, Beyond Celiac, and Settlers of Catan. Her work has been featured in USA Today, HuffPost, TODAY, Healthline, Outside Magazine, Scary Mommy, and The Pioneer Woman. She has worked as a private chef and taught farm-to-table cooking classes in public schools. Born and raised in the Pacific Northwest, Pamela now lives in sunny Oceanside, California with her fiance and their three boys. She loves surfing, pasta, and wine.
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