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.

PREP TIME: 10 minutes

FUNCTION: Sauté (Normal); Porridge

CLOSED POT TIME: 45 minutes

TOTAL TIME: 55 minutes

RELEASE: Natural

SERVES: 6

• 1 cup water
• 2 cups milk
• ¼ cup sugar
• 3 tablespoons seedless raspberry jam
• 1 cup Arborio rice or other desired white rice
• 1 cinnamon stick
• 1 vanilla bean, halved lengthwise, or 1 teaspoon vanilla
• 2 cups fresh raspberries
• ½ cup heavy cream

PREP

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.

COOK

Select porridge. When cooking is complete, use a natural release to depressurize.

SERVE

Remove and discard vanilla bean and cinnamon stick. Stir in fresh raspberries and cream.