30-60 min6 servingscinnamon sticks

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

By Leslie Harris de Limón

6 servings

30-60 min

Easy

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

Recipe Details

Course: Desserts

Difficulty: Easy

Prep Time: 5 min

Cook Time: 20 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook

Cuisine: Mexican

Diet: Gluten Free, Vegetarian

Yield: 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

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.

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.

Share:

About the chef

Leslie Harris de Limón

Leslie Harris de Limón is a vibrant food blogger and cookbook author living in the heart of Mexico, just north of Guadalajara. Raised in Redlands, California, by her Mexican grandparents, she grew up surrounded by the authentic flavors of Sonora and Chihuahua. After moving to Mexico, Leslie discovered the rich regional diversity of its cuisine, which inspired her to share her culinary journey. Through her blog, La Cocina de Leslie, and her cookbooks—The Everyday Mexican Instant Pot Cookbook and Taquería Tacos—Leslie brings the warmth of traditional Mexican cooking to modern kitchens, blending heritage with innovation through the use of the Instant Pot.

View All Leslie's Recipes