Instant Pot Arroz con Leche

Ingredients

• 1 cup (230g)jasmine rice
• 1 cup (250ml)cold water
• 1 (3.5g)cinnamon stick (or 1 teaspoon ground cinnamon)
• 1 can (12oz or 354ml)evaporated milk
• 1 teaspoon (5ml)vanilla extract
• 1/4 teaspoon (1.5g)table salt
• 1 can (10oz or 300ml)sweetened condensed milk
• 65 gramsraisins
• Optional: 1star anise
• Optional: zest from 1lemon
• Optional: 1 tablespoon (14.5g)unsalted butter

Instructions

1. 1

   Rinse and season

   Rinse the rice under cold water 2 to 3 times, then drain it well. Add the rice and cold water to the Instant Pot, checking that all the rice is submerged. Add the cinnamon stick, star anise and lemon zest.

2. 2

   Pressure cook rice

   Close the lid and set the steam-release valve to Sealing. Cook at High Pressure for 6 minutes, then allow a 10-minute natural release. Release any remaining pressure by turning the valve to Venting, then carefully open the lid.

3. 3

   Add the milks

   Pour in the evaporated milk and stir a few times, scraping the rice from the bottom of the pot. Press Cancel, then select Sauté Normal. Stir in the vanilla extract, salt and sweetened condensed milk. Taste and adjust the condensed milk to suit your preferred sweetness.

4. 4

   Thicken and serve

   Keep stirring until the pudding begins to simmer, then add the raisins. Simmer for another 1 to 2 minutes, until it reaches your preferred thickness; it will thicken further as it cools. If using, stir in the butter until melted. Taste and add more condensed milk if needed, then press Cancel to turn off the heat. Add more raisins and lemon zest if desired, and sprinkle with ground cinnamon before serving.

What is arroz con leche?

Arroz con leche is a rice pudding found across Latin America, with many regional and household versions. This Mexican-style take uses evaporated and sweetened condensed milk for a rich, sweet finish.

Jasmine rice cooks under pressure with cinnamon and optional citrus and star anise. The milk and raisins are stirred in afterwards, so you can control the final sweetness and thickness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 352 calories, 9g protein, 61g carbs, 8g fat.

The rice and condensed milk provide most of the carbohydrates, while the evaporated milk contributes protein and some fat. For a more balanced dessert plate, serve a portion with fresh fruit and keep the extra condensed milk and raisins modest.

Why rinse the rice?

Rinsing: Wash the rice under cold water 2 to 3 times and drain it well, as directed. This clears excess surface starch before the rice goes into the pot.

Water level: Make sure the rice is submerged in the measured cold water before pressure cooking. That helps it cook evenly.

The spice choices

Cinnamon: A stick infuses the rice as it cooks and can be removed before serving. Ground cinnamon is listed as a substitute, though it will remain in the pudding.

Optional aromatics: Star anise and lemon zest add extra fragrance, but the pudding can be made without them. The recipe also uses a little vanilla to round out the milky flavour.

Getting the texture right

Stirring: After adding the evaporated milk, scrape the bottom of the pot to loosen any rice. Keep stirring as the mixture heats so the pudding combines evenly.

Thickness: Simmer for 1 to 2 minutes after adding the raisins, stopping when the pudding looks as thick as you like. It will continue to thicken as it cools.

Balancing the sweetness

Condensed milk: Stir in the can, then taste before adding any extra. Its sweetness is concentrated, so small adjustments can make a noticeable difference.

Finishing: Raisins add sweet, chewy bites, while lemon zest gives a bright aromatic note if you choose to use it. A final sprinkle of cinnamon brings the flavours together.

Serving ideas

Serve the pudding warm for a soft, flowing texture, or let it cool until thicker. A little extra cinnamon or lemon zest makes a simple garnish.

For a fuller dessert, pair it with fresh fruit or serve a smaller portion after a meal. If serving later, remember that the pudding firms up as it chills.

Recipe notes & tips

• Drain the rinsed rice thoroughly so you keep the measured water ratio.
• Check that all the rice is submerged before closing the Instant Pot.
• Scrape the bottom of the pot when stirring in the evaporated milk.
• Taste the pudding before adding extra condensed milk.
• Stop simmering while the pudding is slightly looser than your ideal thickness, as it thickens while cooling.
• Remove the cinnamon stick and star anise before serving if you used them.

Variations

• Ground cinnamon: Use 1 teaspoon instead of the cinnamon stick.
• Citrus note: Add lemon zest for a light aromatic finish.
• Star anise: Cook the rice with 1 star anise for an extra warm spice note.
• Buttery finish: Stir in the optional unsalted butter until it melts.
• More raisins: Add extra raisins at the end for a fruitier pudding.

Common mistakes to avoid

• Rice not submerged: Check the rice is covered by the measured water before pressure cooking.
• Wet rice after rinsing: Drain it well so excess rinse water does not change the measured liquid.
• Skipping the scrape: Stir along the bottom after adding evaporated milk to release stuck rice.
• Over-sweetening: Taste after adding the condensed milk before deciding whether to add more.
• Cooking until very thick: Stop when it is a little looser than desired, since it thickens as it cools.

How to store

Refrigerate leftovers in a covered container and use within 3 to 4 days. Reheat gently in a saucepan or microwave, stirring in a splash of milk or water if the pudding has become too thick.

Frequently asked questions