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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
This recipe did not work for me at all, followed the directions exactly as stated. When releasing steam the liquids(milk) were coming out Of the spout made the biggest mess. It came out completely “soupy”.
I made the recipe and it turned out pretty good. I think it is much better cold. I will make this again.
I made this yesterday and I used the Instant Pot measuring cup for the rice which I understand is 3/4 cup. I also did not let it completely Natural Pressure Release. It came out soupy-ish. I am going to try again with a full cup of rice and waiting until the pressure is released completely naturally.
Came out great!! I followed the recipe exactly including adding the 2 cups of water. I also rinsed the rice before adding. Consistency is perfect for me, not soupy as others have described. I made sure to let it fully naturally release pressure before opening. Very easy recipe. I will be making again!
This recipe had great flavor however it was a soupy disaster. I might try it again and just cut back on the amount of liquid. By the way I followed the recipe exactly and I have an 8 quart Instant pot.
Absolutely amazing! I used my Pampered Chef Quick Cooker and never received a burn warning. I let it naturally release pressure for 20 minutes, then did a quick release. Afterwards, I transferred it to an airtight container and let it sit for a couple hours to cool down (this absorbed some of the liquid, which others are describing as “soupy”). This seems to be a recipe you can’t rush to enjoy..but if you wait for it, it is definitely worth it and tastes like perfection! Will be making again!!
I set everything up and it burned the rice to the bottom of the inner pot before it even started cooking.
It tastes great but it took much longer than 25 minutes. The natural release took 40 minutes. So the total cook time should be 1 hour.
Just tried it followed instructions, but they dont say to rinse the rice…..should have come here first. Got the burn sign almost straight away. turned it off, whisked up the rice on the bottom and tried it again. It nearly got to pressure, then the burn sign came on again. Had to leave it to naturally release as milk was splattering. I was bitterly disappointed…..but will try again. I have only had my pot for 2 days so obviously have a lot learn.
How do you “allow the pressure to release naturally?
All i got was burntbrice and a lot of liquid. Very disappointed:(
It’s a mess. Too runny. Not recommended
Sooo… I followed the directions as written. The liquid ended up flowing out of my pot as it was cooking. Despite having to turn it off and clean up a mess I let it sit there with the steam. When I opened the pot the rice had cooked nicely and still tasted delicious. There wasn’t much extra liquid to swim in but it was still good.
Next time I think it might be a better idea to leave the steam valve open so that the pressure of the milk doesn’t explode out of the instant pot.
Also, I added two extra cinnamon sticks and 1/4tsp vanilla extract. 😀