Arroz con Tres Leches (Mexican Three-Milk Rice Pudding)

Arroz con leche is a sweet and creamy Mexican rice pudding lightly infused with cinnamon that both kids and grown-ups love. This version is extra creamy because it is made tres leches–style, with three types of milk: whole, evaporated, and sweetened condensed. Using the Instant Pot® for this classic Mexican dessert makes it even easier to enjoy with no hassle at all. Just mix in the ingredients, cover the pot, press start, and forget about it.

Cuisine

Mexican

Course

Dessert

Difficulty

Easy

Duration

30-60 min

Diet

Gluten Free, Vegetarian

Cooking Technique

Pressure Cook

Keywords

30-60 min, 6 servings, cinnamon sticks, coarse salt, contributed, cook 20 min, dessert, easy, evaporated milk, gluten free, ground cinnamon, Leslie Harris de Limón, long-grain rice, mexican, prep 5 min, pressure cook, sweetened condensed milk, vegetarian, whole milk

Prep Time

5 min

Cook Time

20 min

Servings

6 servings

Ingredients

3 cups whole milk
14 oz sweetened condensed milk
10 oz evaporated milk
1/8 tsp coarse salt
1 cup long-grain rice
2 cinnamon sticks
ground cinnamon

Instructions

In the Instant Pot, combine the whole milk, condensed milk, evaporated milk, and 2 cups water, whisking until combined. Season with the salt.
Add the rice and cinnamon sticks.
Lock the lid into place and set the steam release valve to sealed. Select Manual or PRESSURE COOK and set the timer for 20 minutes on high.
When cooking is complete, allow the pressure to release naturally. Unlock and remove the lid.
Discard the cinnamon sticks. Gently stir the rice to combine. Serve warm; sprinkle with ground cinnamon just before serving.

Notes

Option tip: Rice pudding can also be enjoyed cold. Simply allow arroz con leche to cool completely, then transfer to an airtight container, cover, and refrigerate for at least two hours before serving. Top with a dollop of whipped cream and sprinkle with ground cinnamon.

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