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

By: Everyday Mexican Instant Pot Cookbook by Leslie Limon

Arroz con Tres Leches (Mexican Three-Milk Rice Pudding)
cuisine icon Cuisine
Mexican
cuisine icon Course
Dessert
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon 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."]
cuisine icon Keywords
30-60 min, 6 servings, cinnamon sticks, coarse salt, contributed, cook 20 min, dessert, easy, evaporated milk, gluten free, ground cinnamon, long-grain rice, mexican, prep 5 min, pressure cook, sweetened condensed milk, vegetarian, whole milk

prep icon Prep Time
5 min
cook icon Cook Time
20 min

serving icon 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.
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