I’m sharing my Instant Pot Arroz Con Leche, a no fuss Mexican rice pudding made with sweetened condensed milk and no eggs that became an instant family favorite.

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I wasn’t planning on getting obsessed, but this Rice Pudding Recipe Instant Pot surprised me. I keep telling people about my Instant Pot Arroz Con Leche, mostly because the texture is wrong in the best way, and it hits a sweet note from the sweetened condensed milk and a low, surprising warmth from a cinnamon stick.

It’s one of those desserts that makes you pause, like wait, is this really that simple? I’m kinda proud of how it turned out, and also annoyed I didn’t discover it sooner.

You should try it, or at least smell it, right away.

Ingredients

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Long grain white rice: mostly carbs, gives creamy body, absorbs milk and spices well.
Whole milk: adds richness and protein, make the pudding luxuriously smooth and comforting.
Sweetened condensed milk: very sweet, boosts creaminess and shelf stable sugar punch.
Cinnamon stick: warm aromatic spice, gives depth and classic Mexican arroz con leche flavor.
Vanilla extract: small splash brightens flavors, rounds sweetness and adds aromatic lift.
Lime or orange zest: optional bright citrus notes, cuts richness and smells amazing.
Granulated sugar: optional extra sweetness, use sparingly if using condensed milk already.
Unsalted butter: optional finish, adds silky mouthfeel and a hint of savory balance.

Ingredient Quantities

1 cup long grain white rice, rinsed

1 1/2 cups water

2 cups whole milk

1 (14 ounce) can sweetened condensed milk

1 cinnamon stick

1/4 teaspoon fine salt

1 teaspoon pure vanilla extract

1/4 cup granulated sugar (optional)

zest of 1 lime or orange (optional)

ground cinnamon for serving

1 tablespoon unsalted butter (optional)

How to Make this

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1. Rinse 1 cup long grain white rice under cold water until the water runs almost clear, this removes excess starch and stops it getting gluey.

2. Put the rinsed rice and 1 1/2 cups water into the Instant Pot, lock the lid and set the valve to sealing. Cook on High Pressure for 4 minutes, then let it sit for 10 minutes natural release before carefully releasing any remaining pressure.

3. Open the pot, stir the rice a little, then add 2 cups whole milk, 1 can sweetened condensed milk, 1 cinnamon stick, 1/4 teaspoon fine salt, and 1 tablespoon unsalted butter if using. If you want it sweeter add up to 1/4 cup granulated sugar now.

4. Set the Instant Pot to Sauté on low and gently simmer the mixture, stirring frequently so it doesnt stick to the bottom, until the rice absorbs some of the milk and the pudding thickens, about 8 to 10 minutes.

5. Taste and adjust sweetness if needed, remember it firms up as it cools so dont over sweeten.

6. Turn off the pot, stir in 1 teaspoon vanilla extract and the zest of 1 lime or orange if using, remove the cinnamon stick.

7. If it seems too thick, stir in a splash of milk to loosen it, if too thin, simmer a little longer while stirring.

8. Let the arroz con leche cool for 10 to 15 minutes to set up a bit, or chill in the fridge for a few hours for a firmer texture.

9. Serve warm or cold, sprinkled with ground cinnamon on top. Enjoy, it gets better the next day so feel free to make ahead.

Equipment Needed

1. Instant Pot or other electric pressure cooker (6 qt works well)
2. Fine mesh strainer or sieve to rinse the rice
3. Measuring cups and spoons
4. Liquid measuring cup for the water and milks
5. Heatproof silicone spatula or wooden spoon for stirring
6. Tongs or a fork to fish out the cinnamon stick
7. Small bowl or cup for zesting and holding vanilla
8. Serving bowls and spoons plus a small shaker for ground cinnamon

FAQ

Q: Can I swap the long grain rice for short or brown rice?

A: Yes, but results change. Short or medium grain will give a creamier, stickier arroz con leche. Brown rice needs more time and liquid so it will take longer in the Instant Pot and may need about 22 to 24 minutes high pressure with extra water, plus a natural release. If you want the recipe as written, stick with long grain for the expected texture.

Q: My pudding looked thin right after cooking, what went wrong?

A: Nothing's necessarily wrong. Hot pudding thins out when it's hot and firms up as it cools. If it stays too thin after chilling, simmer it on low with the Sauté function and stir until it reduces, or whisk in a small cornstarch slurry (1 tsp cornstarch + 1 tbsp cold milk) and warm gently. For a thicker result next time, use slightly less liquid or don't rinse the rice so more starch stays.

Q: Do I need the sweetened condensed milk plus extra sugar?

A: No, you probably dont. The 14 oz sweetened condensed milk adds sweetness and richness, so taste first and only add the 1/4 cup granulated sugar if you want it sweeter. If you skip condensed milk, youll need extra sugar and more whole milk or a milk concentrate to get the same creaminess.

Q: How do I keep the Instant Pot from giving a burn notice or scorching the milk?

A: Use enough liquid, stir well so no rice sticks to the bottom, and scrape the pot before sealing. Put the cinnamon stick on top so it doesnt trap rice under it. Let the pressure release naturally for about 10 minutes to avoid foamy splatter. If you often get a burn notice, try pot-in-pot: cook the rice mixture in a separate oven-safe dish on a trivet with water under it.

Q: How long does leftover arroz con leche keep and how should I reheat it?

A: Store in an airtight container in the fridge for 4 to 5 days. Reheat gently on the stove over low heat with a splash of milk, stirring so it doesnt stick, or microwave in short bursts, stirring between each. You can freeze it but texture will change; thaw overnight in the fridge and reheat gently.

Q: Can I make this dairy free or vegan?

A: Yes. Use full fat coconut milk plus a dairy free sweetened condensed milk (there are canned versions) or simmer coconut milk with sugar until reduced. The cook time stays about the same but coconut milk can separate a bit so whisk it smooth at the end and finish with vanilla and zest.

Instant Pot Mexican Rice Pudding (Arroz Con Leche) Recipe Substitutions and Variations

Long grain white rice: swap for short-grain (sushi) or arborio rice for a much creamier, stickier arroz con leche. Use the same liquids but expect a denser, velvety texture, you’ll like it if you want pudding that’s rich.
Whole milk: use full‑fat canned coconut milk for a dairy free version and lovely coconut notes, or use evaporated milk for extra creaminess and a slightly thicker mouthfeel.
Sweetened condensed milk: replace with a can of sweetened condensed coconut milk for dairy free, or make a quick stand-in by simmering 2 cups milk with 1 cup granulated sugar until reduced and thickened to about a cup.
Cinnamon stick: substitute 1 teaspoon ground cinnamon added while cooking (start with a bit less if you don’t want it too strong), and sprinkle more on top when serving.

Pro Tips

1) Use the right rice if you can. Short grain or arborio will give a much creamier result than long grain, but if you only have long grain rinse it really well and let it rest a bit after cooking so the grains relax.

2) Stop scorching by stirring a lot while it simmers and keep the heat as low as possible, use a silicone spatula to scrape the bottom, and if it starts to stick add a splash of milk to loosen it. You can also cook the milk stage in a separate heatproof bowl inside the pot for extra insurance against burning.

3) Layer your flavors at the end, not the start. Add vanilla and citrus zest right after you turn off the heat so the aromas stay bright, and consider briefly toasting the cinnamon stick or using a vanilla bean for deeper, fresher flavor.

4) Think ahead about texture and storage. Arroz con leche firms as it cools so under-sweeten slightly and chill it overnight if you want a spoonable, pudding texture; store in an airtight container in the fridge for up to 4 or 5 days and reheat gently with a splash of milk if it gets too thick.

Instant Pot Mexican Rice Pudding (Arroz Con Leche) Recipe

Recipe by Francis Mead

0.0 from 0 votes

I'm sharing my Instant Pot Arroz Con Leche, a no fuss Mexican rice pudding made with sweetened condensed milk and no eggs that became an instant family favorite.

Servings

servings

Calories

426

kcal

Equipment: 1. Instant Pot or other electric pressure cooker (6 qt works well)
2. Fine mesh strainer or sieve to rinse the rice
3. Measuring cups and spoons
4. Liquid measuring cup for the water and milks
5. Heatproof silicone spatula or wooden spoon for stirring
6. Tongs or a fork to fish out the cinnamon stick
7. Small bowl or cup for zesting and holding vanilla
8. Serving bowls and spoons plus a small shaker for ground cinnamon

Ingredients

1 cup long grain white rice, rinsed
1 1/2 cups water
2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 cinnamon stick
1/4 teaspoon fine salt
1 teaspoon pure vanilla extract
1/4 cup granulated sugar (optional)
zest of 1 lime or orange (optional)
ground cinnamon for serving
1 tablespoon unsalted butter (optional)

Directions

Rinse 1 cup long grain white rice under cold water until the water runs almost clear, this removes excess starch and stops it getting gluey.
Put the rinsed rice and 1 1/2 cups water into the Instant Pot, lock the lid and set the valve to sealing. Cook on High Pressure for 4 minutes, then let it sit for 10 minutes natural release before carefully releasing any remaining pressure.
Open the pot, stir the rice a little, then add 2 cups whole milk, 1 can sweetened condensed milk, 1 cinnamon stick, 1/4 teaspoon fine salt, and 1 tablespoon unsalted butter if using. If you want it sweeter add up to 1/4 cup granulated sugar now.
Set the Instant Pot to Sauté on low and gently simmer the mixture, stirring frequently so it doesnt stick to the bottom, until the rice absorbs some of the milk and the pudding thickens, about 8 to 10 minutes.
Taste and adjust sweetness if needed, remember it firms up as it cools so dont over sweeten.
Turn off the pot, stir in 1 teaspoon vanilla extract and the zest of 1 lime or orange if using, remove the cinnamon stick.
If it seems too thick, stir in a splash of milk to loosen it, if too thin, simmer a little longer while stirring.
Let the arroz con leche cool for 10 to 15 minutes to set up a bit, or chill in the fridge for a few hours for a firmer texture.
Serve warm or cold, sprinkled with ground cinnamon on top. Enjoy, it gets better the next day so feel free to make ahead.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.