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Arroz con Pollo (Chicken with Rice)
Arroz con Tres Leches (Mexican Three-Milk Rice Pudding)
| By : |
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.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
6 servings
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Ingredients
- 3 cups whole milk
- 14 oz sweetened condensed milk
1 can - 10 oz evaporated milk
1 can - 1/8 tsp coarse salt
- 1 cup long-grain rice
- 2 cinnamon sticks
3-inch - ground cinnamon for serving
Ingredients
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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.
Recipe 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.
Leslie Limón is a food blogger who resides in a small town nestled in the Mexican highlands — just two hours north of Guadalajara — from where she shares her love of Mexican cuisine on her blog, La Cocina de Leslie. Raised by her Mexican grandparents in Redlands, California, Leslie grew up eating homemade, authentic Mexican food from the states of Sonora and Chihuahua. Her earliest memories of tacos are of helping to roll balls of masa and flattening them in a tortilla press while her grandmother gently laid them on a hot cast-iron comal. Leslie thought she knew just about everything there was to know about Mexican food, but upon moving to Mexico she discovered that Mexican food varies from state to state and sometimes even region to region. This book is a celebration of all things tacos, because a life without tacos is no life at all.
The Everyday Mexican Instant Pot Cookbook is the definitive Instant Pot cookbook for real Mexican home cooking made fast and simple.
The Instant Pot is not your abuelita’s pressure cooker. In the first official Instant Pot cookbook for Mexican cuisine, The Everyday Mexican Instant Pot Cookbook captures the classic flavor of Mexican food with the speed and simplicity of your Instant Pot for everyday meals from the heart of Mexico .
This Mexican cookbook showcases a rich variety of regional cuisine, with over 80 recipes that include everything from Roasted Poblano Pepper Tamales to Beef Shank Barbacoa to Mexican Bread Pudding. To enhance the convenience of cooking with your Instant Pot, each recipe in this Mexican cookbook features easy-to-find ingredients and simple, step-by-step instructions to make flavorful Mexican dishes at home.
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Excellent! I’ve always thought I’d try and make Rice pudding with the left over rice from the Chinese restaurant, but never did. This recipe was easy and has just enough sweetness. I’ll make it again.
Comes out really good…..
Easy and delish!!!!!! Perfect like the peruvian arroz con leche!
Exelente, postre favorito!!
There is burnt rice on the bottom of the pot! Why???
Hi Kered,
This recipe can be difficult due to the milk and rice combination. Make sure to rinse the rice to reduce the amount of starch and whisk together the liquids.
Surprisingly good! I got the “Burn” notification, but just took a whisk to the bottom and it fixed the issue. I didn’t wash the rice because I wanted the extra starch because its a lot a liquid, but I suppose that was my mistake.
Tasty – and a lot more affordable than purchasing little cups on it in the supermarket.
Mine came out completely liquidy.
EDIT: yes it came out extremely liquidy, as i previously commented, but I portioned it out and then refrigerated them for a few hours (because I prefer dishes like this cold), and omg it was so good!
Just a question. Is this a pot in pot type of recipe? The ingredients don’t list 2 cups of water, but the instructions do. Do I add everything, including the water, together in the main pot, or place the 2 cups of water and a trivet in the bottom of the Instant Pot pot, and then a pot with the ingredients in it on top of that? Thank you.
This recipe does not specify if you use dry rice or cooked. I am trying it right now and didnt rinse the dry rice. We will see how it turns out.
I followed the recipe exactly and mine came out fine. Did not burn at all. Tastes better refridgerated and cold rather than hot. Too sweet when warm