Instant Pot lemon vanilla rice pudding with whipped cream

Ingredients for Instant pot lemon vanilla rice pudding with whipped cream

• 160 g arborio rice, or other short-grain white rice

• 720 ml full-fat milk

• 70 g caster sugar

• 1 cinnamon stick

• 5 ml finely grated lemon zest

• pinch of kosher salt

• 1/2 vanilla bean, halved lengthwise

• 180 ml double cream

• 2 egg yolks

• 75 g raisins (optional)

• ground cinnamon, for serving (optional)

• soured cream, for serving (optional)

How to make Instant pot lemon vanilla rice pudding with whipped cream

1. Stir together the rice, milk, sugar, cinnamon stick, lemon zest, and salt in the pot of a pressure cooker. Use the tip of a paring knife to scrape the seeds from the vanilla pod into the pot and add the whole vanilla bean as well.

2. Lock the lid into place and cook on high pressure for 4 minutes. Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.

3. Remove and discard the cinnamon stick and vanilla bean.

4. In a small bowl, whisk together the cream and egg yolks. Gradually whisk this mixture into the rice, stirring continuously until thickened, about 2–4 minutes. The residual heat from the rice will cook the yolks. If using, stir in the raisins.

5. Spoon the pudding into serving bowls, then cover with cling film and chill for at least 4 hours. The pudding will thicken as it cools.

6. Serve with a sprinkle of ground cinnamon and a dollop of whipped cream, if desired.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.