Name: Instant Pot Lemon Vanilla Rice Pudding
Cook time: 10 minutes
Total time: 30 minutes, plus 4 hours chilling
Ingredients: 2/3 cup Arborio or other short-grain white rice; 3 cups whole milk; 1/3 cup sugar; 1 cinnamon stick; 1 teaspoon finely grated lemon zest; Pinch of kosher salt; 1/2 vanilla bean, halved lengthwise; 3/4 cup heavy cream; 2 egg yolks; 1/2 cup raisins (optional); Ground cinnamon, for serving (optional); Whipped cream, for serving (optional)

Lemon vanilla rice pudding in small white bowls with a side of raspberries.

Photo by Christopher Testani

Using a vanilla bean makes this creamy Instant Pot pudding extra special and aromatic. But if you don’t have one on hand, just stir 1 tablespoon vanilla extract into the pudding along with the egg yolks. Although rice pudding is traditionally served cold, I also like this when it’s still warm and a little runny, poured over sliced strawberries and raspberries, which add both juiciness and acidity.

Recipe notes

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