Instant Pot Arroz Con Leche (Mexican Rice Pudding)

There’s something extra comforting about a bowl of creamy arroz con leche—and this Instant Pot version makes it ridiculously easy to whip up. It’s rich, lightly sweet, and infused with cinnamon, with soft rice suspended in a warm, milky pudding. No fancy ingredients, no constant stirring—just cozy flavors with minimal effort.

This is the recipe I come back to over and over. It’s made with simple pantry staples and comes together in one pot with hardly any hands-on time. Everything cooks together in the Instant Pot, and it comes out perfect every time. You can serve it warm for that straight-off-the-stove feel or chill it in the fridge and eat it cold by the spoonful. Add raisins if you like, or keep it plain and classic—either way, it’s the kind of dessert that always hits the spot.

What Is Arroz con Leche?

Arroz con leche is a traditional rice pudding made with rice, milk, sugar, and cinnamon. You’ll find versions of it all over Latin America and Spain, and it’s one of those desserts that shows up at family dinners, holidays, or just because someone had leftover rice and a can of sweetened condensed milk.

Why You’ll Love This Recipe

• Everything cooks in one pot. You don’t have to stir or babysit it.
• It’s flexible. Make it more or less sweet, add raisins or don’t—whatever works for you.
• Made with pantry staples. Rice, milk, cinnamon, and a can of condensed milk.
• Easy to double for a crowd. Just use the same cooking time.

Ingredients You’ll Need

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

• Water: Helps cook the rice evenly under pressure.
• Evaporated milk: Gives the pudding a rich, creamy base.
• Whole milk or 2%: Adds extra creaminess. You can use 2% if that’s what you have.
• Long grain white rice: Stick with white rice—it holds up best.
• Salt (just a pinch): Balances the sweetness.
• Cinnamon sticks: Or use ground cinnamon if that’s what you’ve got.
• Sweetened condensed milk: Sweet, creamy, and adds that classic arroz con leche flavor.
• Raisins (optional): Totally up to you—I’m team raisins but no judgment either way.

How to Make Instant Pot Arroz con Leche

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

1. Add ingredients: In the Instant Pot, combine water, evaporated milk, regular milk, rice, and salt. Stir. Add cinnamon sticks on top.
2. Cook: Lock the lid, set the valve to sealing, and use the [Porridge] setting or [Manual/Pressure Cook] on high for 20 minutes.
3. Release pressure: Let it naturally release for 10 minutes, then quick release the rest.
4. Sweeten: Stir in sweetened condensed milk a little at a time until it tastes how you like it. Add raisins if using.
5. Serve: Top with a little ground cinnamon and enjoy warm or cold.

Variations

Once you’ve got the base down, it’s easy to switch things up depending on what you like (or what’s in your pantry):

• Add spices: Try a pinch of nutmeg or ground clove with the cinnamon.
• Switch up the milk: Use all evaporated milk, swap in almond or oat milk, or go all whole milk—just keep the liquid amount the same.
• Coconut version: Swap the whole milk for canned coconut milk for a subtle coconut flavor.
• Extra rich: Stir in an egg yolk or two after cooking (tempered with a little hot liquid) for a creamier texture.

FAQ about Arroz Con Leche in the Instant Pot

How to Store & Reheat

• Fridge: Let it cool, then store in an airtight container for up to 4 days.
• Reheat: Warm on the stovetop or microwave with a little milk stirred in to loosen it.
• Freezer: Not recommended—the texture gets weird once thawed.

Serving Ideas

Sprinkle with cinnamon and serve it warm as dessert, or chill it and eat it cold the next day. It’s also great for breakfast with a cup of coffee or tea. No judgment if you eat it straight from the fridge with a spoon.

RECIPE