📝 About This Recipe
Transport your senses to a bustling Latin American kitchen with this ultra-creamy, pressure-cooked Arroz con Leche. This recipe transforms humble long-grain rice into a luxurious, custard-like porridge infused with aromatic cinnamon and bright citrus zest. By using the Instant Pot, we achieve that traditional slow-simmered texture in a fraction of the time, resulting in a comforting bowl that is perfect for a decadent breakfast or a cozy dessert.
🥗 Ingredients
The Rice Base
- 1 1/2 cups Long-grain white rice (rinsed thoroughly until water runs clear)
- 2 1/2 cups Water (filtered)
- 2 pieces Cinnamon sticks (preferably Ceylon for a subtle, sweet flavor)
- 1/4 teaspoon Kosher salt (to balance the sweetness)
- 2 strips Orange or Lime peel (avoiding the bitter white pith)
The Sweet Cream
- 2 cups Whole milk (full fat provides the best texture)
- 12 ounces Evaporated milk (one standard can)
- 14 ounces Sweetened condensed milk (adjust to taste for desired sweetness)
- 1 tablespoon Pure vanilla extract (add after cooking for maximum aroma)
- 1 tablespoon Unsalted butter (for a silky finish)
- 1/2 cup Golden raisins (optional; soak in warm water first)
For Garnish
- 1 teaspoon Ground cinnamon (for dusting)
- 6 pieces Fresh mint leaves (for a pop of color)
- 2 tablespoons Toasted sliced almonds (for crunch)
👨🍳 Instructions
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1
Rinse the long-grain rice in a fine-mesh sieve under cold running water for about 1-2 minutes until the water is no longer cloudy; this prevents the pudding from becoming overly gummy.
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2
Place the rinsed rice, 2 1/2 cups of water, cinnamon sticks, salt, and citrus peel strips into the inner pot of the Instant Pot.
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3
Secure the lid and set the steam release valve to the 'Sealing' position.
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4
Select the 'Manual' or 'Pressure Cook' setting on High Pressure and set the timer for 3 minutes.
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5
Once the cooking cycle finishes, allow the pressure to release naturally for 10 minutes before manually releasing any remaining steam.
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6
Open the lid carefully and discard the cinnamon sticks and citrus peels. The rice should be tender and the water mostly absorbed.
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7
Select the 'Sauté' function on the Low setting. Stir in the whole milk and the evaporated milk.
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8
Slowly pour in the sweetened condensed milk, stirring constantly with a wooden spoon to ensure the bottom doesn't scorch.
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9
Continue to simmer on Sauté (Low) for 5-8 minutes, stirring frequently, until the mixture thickens to a creamy, porridge-like consistency.
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10
Stir in the butter and golden raisins (if using) until the butter is completely melted and incorporated.
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11
Press 'Cancel' to turn off the heat. Stir in the vanilla extract last to preserve its delicate flavor.
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12
The pudding will continue to thicken as it cools. If it becomes too thick for your preference, stir in an extra splash of warm milk.
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13
Ladle the warm Arroz con Leche into bowls and garnish with a generous dusting of ground cinnamon and toasted almonds.
💡 Chef's Tips
Always rinse your rice to remove excess surface starch for a cleaner, creamier texture. Don't skip the natural pressure release; it allows the rice grains to finish hydrating perfectly without bursting. If you prefer a less sweet version, start with half a can of condensed milk and taste as you go. For a dairy-free alternative, substitute the milks with coconut milk and sweetened condensed coconut milk. Store leftovers in the fridge with a layer of plastic wrap touching the surface to prevent a skin from forming.
🍽️ Serving Suggestions
Serve warm with a side of fresh churros for a decadent treat. Pair with a cup of strong Colombian coffee or Mexican hot chocolate. Top with fresh sliced mango or berries for a bright, fruity contrast. Enjoy chilled the next morning as a refreshing and filling breakfast. Add a splash of dark rum or bourbon to the pot at the very end for an adult dessert version.