Arroz con Tres Leches (Mexican Three-Milk Rice Pudding)
By :Everyday Mexican Instant Pot Cookbook by Leslie Limon
Arroz on Tres Leches
Print Recipe
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.
Arroz on Tres Leches
Votes: 17
Rating: 4.18
Rate this recipe!
Course Dessert
Cuisine Mexican
Difficulty Easy
Duration 30-60 min
Cooking Technique Pressure Cook
Prep Time 5 minutes
Cook Time 20 minutes
Servings
6 servings
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
Course Dessert
Cuisine Mexican
Difficulty Easy
Duration 30-60 min
Cooking Technique Pressure Cook
Prep Time 5 minutes
Cook Time 20 minutes
Servings
6 servings
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
Arroz on Tres Leches
Votes: 17
Rating: 4.18
Rate this recipe!
Instructions
  1. In the Instant Pot, combine the whole milk, condensed milk, evaporated milk, and 2 cups water, whisking until combined. Season with the salt.
  2. Add the rice and cinnamon sticks.
  3. 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.
  4. When cooking is complete, allow the pressure to release naturally. Unlock and remove the lid.
  5. 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.

19 replies
  1. Ljh9256
    Ljh9256 says:

    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.

  2. Instant Pot
    Instant Pot says:

    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.

  3. jonafogg
    jonafogg says:

    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.

  4. Mlenhoff
    Mlenhoff says:

    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!

  5. Tmoe
    Tmoe says:

    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.

  6. Mrsnewbhero
    Mrsnewbhero says:

    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.

  7. Ecastrellon
    Ecastrellon says:

    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

  8. Anissa93
    Anissa93 says:

    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”.

  9. Jennarob2013
    Jennarob2013 says:

    I made the recipe and it turned out pretty good. I think it is much better cold. I will make this again.

  10. Shelley
    Shelley says:

    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.

  11. Bethdog7
    Bethdog7 says:

    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!

  12. Jdracine
    Jdracine says:

    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.

  13. Nayohme7
    Nayohme7 says:

    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!!

  14. Noemiangel89
    Noemiangel89 says:

    I set everything up and it burned the rice to the bottom of the inner pot before it even started cooking.

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *