This Instant Pot rice pudding recipe delivers a rich, creamy, and wonderfully comforting dessert, made effortlessly in under 30 minutes!

Easy Instant Pot Rice Pudding: Your Go-To Cuban Arroz con Leche Recipe

There’s something uniquely comforting about a bowl of homemade rice pudding. It’s a dessert that transcends cultures, evoking nostalgic memories for many. While countless rice pudding recipes exist, today we’re focusing on an incredibly easy and quick version: Instant Pot Rice Pudding. If you’ve enjoyed my pastelitos de guayaba y queso or tres leches french toast, you’ll love this Cuban-style dessert that captures the essence of classic flavors with modern convenience.

Rice pudding, or Arroz con Leche as it’s known in Spanish-speaking countries, was a staple in my childhood. It was a dessert that often appeared at family gatherings and on quiet evenings at home. It’s a shame that such a delightful treat has seemingly lost some of its mainstream popularity, rarely found on restaurant menus these days. But its simplicity and comforting appeal make it one of my all-time favorite desserts, a sentiment I believe many share.

My Cuban grandmother’s traditional rice pudding recipe was rich with raisins, eggs, a touch of rum, and fragrant fresh lemon zest. While her version is undeniably delicious, I wanted to create a recipe that was incredibly simple and straightforward, perfect for a quick weeknight dessert or when you crave something sweet without all the fuss. This Instant Pot rice pudding truly delivers on that promise – an easy recipe that doesn’t compromise on flavor or creamy texture.

Why the Instant Pot is Perfect for Rice Pudding

The Instant Pot isn’t just for savory meals; it’s a game-changer for desserts too, especially rice pudding. Traditional stovetop methods require constant stirring to prevent the rice from sticking to the bottom of the pot and to achieve that desirable creamy consistency. The Instant Pot eliminates this tedious step, allowing you to achieve perfectly cooked, creamy rice pudding with minimal effort. Its pressure cooking function ensures the rice absorbs moisture evenly and cooks quickly, resulting in a velvety smooth dessert every time. No more scorched bottoms or unevenly cooked grains!

Choosing Your Rice: Short Grain vs. Long Grain

For the ultimate creamy rice pudding, I highly recommend using **short-grain rice**. Varieties like Arborio, sushi rice, or even regular short-grain white rice are ideal because they have a higher starch content. This starch is released during cooking, creating that signature luscious, thick texture that is characteristic of classic rice pudding. The grains become soft and tender, blending beautifully with the milk to form a cohesive, comforting dish.

However, if you only have **long-grain rice** on hand, you can certainly use it. While it won’t yield quite the same sticky, creamy result as short-grain rice, it will still produce a delicious rice pudding. The texture will be slightly looser, and the individual rice grains will remain more distinct. If using long-grain rice, you might find that you need to add a splash more milk at the end to achieve your desired consistency.

The Magic of Sweetened Condensed Milk

Incorporating sweetened condensed milk into rice pudding is my secret to an incredibly rich flavor and velvety smooth texture. This ingredient not only adds a wonderful sweetness but also contributes a depth of flavor and a luxurious creaminess that granulated sugar alone cannot replicate. It creates a dessert that tastes indulgent and comforting, a hallmark of many beloved Latin American sweets. Many traditional recipes might only use granulated sugar, but once you try it with condensed milk, you might never go back!

If you prefer to reduce the sweetness or don’t have condensed milk, you can substitute it with more granulated sugar to taste, alongside a bit more whole milk to maintain the liquid volume. However, for that truly authentic Cuban-style richness, sweetened condensed milk is key.

Serving Temperature and Storage Secrets

One of the best things about rice pudding is its versatility in serving. I personally enjoy eating it at room temperature, allowing all the delicate flavors to shine without being dulled by extreme cold or heat. However, feel free to serve it warm, especially on a chilly day, or chilled directly from the fridge for a refreshing treat. Each temperature offers a slightly different experience, so experiment to find your favorite!

When storing rice pudding in the refrigerator, it’s common for it to thicken and dry out slightly. This is normal as the rice continues to absorb liquid as it cools. To restore its creamy consistency before serving, simply add a splash of extra whole milk (or even a little cream) and stir it in. You can gently reheat it on the stovetop over low heat, stirring occasionally, or microwave it in short bursts until it reaches your preferred temperature and consistency. Always allow your rice pudding to come to room temperature before refrigerating to prevent condensation and maintain optimal texture.

Creative Toppings and Variations for Your Arroz con Leche

While this Instant Pot rice pudding is delicious on its own, a sprinkle of toppings can elevate it to a gourmet dessert. Here are some of my favorite ideas to serve with your creamy arroz con leche:

Ground Cinnamon: A classic pairing that adds warmth and aromatic spice, enhancing the inherent sweetness.
Whipped Cream: A dollop of freshly whipped cream adds a light, airy contrast to the rich pudding.
Raisins: Soft, plump raisins are a traditional addition, providing bursts of sweet-tart flavor. You can even soak them in a little rum or warm water beforehand for extra plumpness.
Toasted Nuts: Crushed almonds, pecans, or walnuts add a delightful crunch and nutty flavor.
Shredded Coconut: Toasted or untoasted, coconut flakes bring a tropical sweetness and chewiness.
Dried Fruit: Beyond raisins, consider chopped dried cranberries, apricots, or even candied citrus peel for varied textures and flavors.
Caramel Drizzle: A swirl of dulce de leche or caramel sauce takes this dessert to another level of indulgence.
Fresh Berries: Strawberries, blueberries, or raspberries offer a fresh, vibrant contrast to the creamy pudding.
Chocolate Shavings: A sprinkle of dark or milk chocolate adds a touch of decadence.

If you enjoyed this Instant Pot rice pudding, you’ll definitely want to try this rice pudding with peaches or this classic rice pudding for different variations. For more delicious recipes and cooking tutorial videos, make sure to follow along on Youtube and Facebook.

4.67 from 3 votes

Instant Pot Rice Pudding

By
Julie Maestre

This Instant Pot rice pudding is made with short-grain rice, water, sugar, milk, vanilla, and sweetened condensed milk. Made in under 30 minutes for a delightful Cuban dessert!

Prep:

2

Cook:

20

Total:

22

Servings:

6
servings

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Equipment

Instant Pot

Ingredients

1
cup
short grain rice
1 1/4
cups
water
2
cups
whole milk
1/4
tsp
salt
1
tbsp
granulated sugar
1
can sweetened condensed milk
1
tsp
vanilla extract
1
cinnamon stick
ground cinnamon,
to taste

Instructions

Rinse the rice 2-3 times under cold running water until the water runs clear. This removes excess starch, preventing the pudding from becoming too gummy.
Combine the rinsed rice, 1 1/4 cups of water, whole milk, salt, granulated sugar, and the cinnamon stick directly into the Instant Pot insert. Stir gently to ensure all ingredients are well combined and the rice is submerged.
Secure the Instant Pot lid, making sure the sealing valve is set to the “Sealing” position. Select the “Porridge” function and set the cooking time to 20 minutes. The Instant Pot will take some time to come to pressure before the cooking countdown begins.
Once the 20-minute cooking cycle is complete, allow for a natural pressure release for at least 10 minutes, then carefully turn the sealing valve to the “Venting” position to quick release any remaining steam. Once the float valve drops, it’s safe to open the lid.
Remove the cinnamon stick. Stir in the vanilla extract and the can of sweetened condensed milk until fully incorporated and the pudding is smooth and creamy. The heat from the pudding will help to thin the condensed milk and integrate it seamlessly.
Serve your Instant Pot rice pudding warm, at room temperature, or chilled. Garnish with ground cinnamon or any of your favorite toppings before enjoying.

Notes

Always read your Instant Pot manual before using it for the first time or if you’re unfamiliar with its functions.
If the rice pudding thickens too much after cooling or refrigeration, simply add an extra splash of whole milk and stir it in to reach your desired consistency. You can gently warm it on the stove if preferred.
For best texture and to prevent condensation, allow the rice pudding to cool completely to room temperature before transferring it to an airtight container and refrigerating.
Feel free to adjust the amount of granulated sugar to your preference; the sweetened condensed milk already provides significant sweetness.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author:
Julie Maestre

Prep Time:

2

Cook Time:

20

Total Time:

22

Course:
Dessert

Cuisine:
Cuban

Servings:

6
servings

Calories:
181

Keyword:
Arroz con Leche, Instant Pot Arroz con Leche, Instant Pot Rice Pudding

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