Active Time

　　10 minutes

　　Total Time

　　30 minutes, plus 4 hours chilling

　　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.

　　

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)

　　

Step 1

In the pressure cooker pot, stir together the rice, milk, sugar, cinnamon stick, lemon zest, and salt. Use the tip of a paring knife to scrape the vanilla seeds out of the pod into the pot and add the vanilla bean, too.

　　

Step 2

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

　　

Step 3

Remove and discard the cinnamon stick and vanilla bean.

　　

Step 4

In a small bowl, whisk together the cream and yolks. Whisk into the rice, continuing to stir until thickened, 2 to 4 minutes. The residual heat of the rice will cook the yolks. Stir in the raisins (if using).

　　

Step 5

Spoon the pudding into serving bowls, then cover with plastic wrap and chill for at least 4 hours. The pudding will thicken as it cools. Serve with a sprinkle of ground cinnamon and whipped cream, if desired.

　　From Comfort in an Instant. Copyright © 2018 by Melissa Clark. Photographs by Christopher Testani. Published by Clarkson Potter, an imprint of Penguin Random House.Buy the full book from Amazon.