This Instant Pot rice pudding uses short-grain rice, water, sugar, milk, vanilla and sweetened condensed milk. Ready in under 30 minutes.
Rice pudding is a classic comfort dessert, and making it in the Instant Pot keeps the process simple and hands-off. This Cuban-style arroz con leche is inspired by traditional family recipes but stays intentionally uncomplicated: short-grain rice cooked with milk and a touch of sugar, finished with sweetened condensed milk and vanilla for a creamy texture and rich flavor.
My grandmother’s version often included raisins, eggs, rum and lemon zest, which are lovely additions, but this streamlined recipe highlights the creamy rice and warm cinnamon notes. It’s versatile, easy to prepare, and perfect for serving warm, at room temperature, or chilled.
Can I Use Long Grain Rice?
Yes. Short-grain rice gives the creamiest result and is preferred, but you can substitute long-grain rice if that’s what you have on hand. Expect a slightly different texture.
Do I Have to Add Sweetened Condensed Milk?
Sweetened condensed milk is optional but recommended. It adds sweetness and a silky mouthfeel that sugar alone can’t match. If you prefer, use granulated sugar to taste instead.
Do You Serve This Cold, Warm, or at Room Temperature?
All three work. I prefer it at room temperature, but it’s also delicious warm or chilled. If refrigerated, the pudding may firm up; stir in a splash of milk before serving to loosen it.
What Should I Serve This With?
- Whipped cream
- A dusting of ground cinnamon
- Chopped nuts
- Raisins
- Shredded coconut
- Dried fruit
If you enjoy this Instant Pot arroz con leche, you might also like other rice pudding variations such as fruit-topped versions or the classic stovetop method. This version focuses on ease and flavor while keeping the ingredient list short.
Instant Pot Rice Pudding
2 mins
20 mins
22 mins
6 servings
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 to remove excess starch.
- Place the rinsed rice, water, whole milk, salt, sugar and the cinnamon stick in the Instant Pot. Stir to combine.
- Seal the lid and select the porridge function (or manual pressure on low if your model requires). Cook for 20 minutes.
- When cooking ends, release the pressure fully before opening the lid.
- Remove the cinnamon stick, then stir in the vanilla extract and the sweetened condensed milk until smooth.
- Serve warm, at room temperature, or chilled. If refrigerated, stir in a splash of milk before serving if it has thickened.
Notes
- Consult your Instant Pot manual for proper use and settings.
- If the pudding becomes too thick, stir in extra whole milk a little at a time until you reach the desired consistency.
- Allow the rice pudding to cool to room temperature before refrigerating to preserve texture.
Nutrition
Carbohydrates: 32 g |
Protein: 4 g |
Fat: 2 g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Julie Maestre