Raspberry-Vanilla Bean Rice Pudding
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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.
Votes: 3
Rating: 3.67
Rate this recipe!
Course Dessert
Cuisine Modern
Difficulty Easy
Browse Category Dessert
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Milk, Rice, Sugar
Prep Time 10 minutes
Cook Time 45 minutes
Servings
6 servings
Ingredients
  • 1 cup Water
  • 2 cups milk
  • 1/4 cup sugar
  • 3 tablespoons seedless raspberry jam
  • 1 cup Arborio rice or other desired white rice
  • 1 cinnamon stick
  • 1 teaspoon vanilla bean halved lengthwise, or 1 vanilla
  • 2 cups raspberries fresh
  • 1/2 cup heavy cream
Course Dessert
Cuisine Modern
Difficulty Easy
Browse Category Dessert
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Milk, Rice, Sugar
Prep Time 10 minutes
Cook Time 45 minutes
Servings
6 servings
Ingredients
  • 1 cup Water
  • 2 cups milk
  • 1/4 cup sugar
  • 3 tablespoons seedless raspberry jam
  • 1 cup Arborio rice or other desired white rice
  • 1 cinnamon stick
  • 1 teaspoon vanilla bean halved lengthwise, or 1 vanilla
  • 2 cups raspberries fresh
  • 1/2 cup heavy cream
Votes: 3
Rating: 3.67
Rate this recipe!
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.