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Instant Pot Arroz con Leche

Perfect Arroz con Leche (Rice Pudding) in the Instant Pot

Arroz con Leche is a traditional Hispanic rice pudding that's sweet, rich, creamy and served with a dash of cinnamon. A warm bowl of this dessert is guaranteed to comfort your soul and satisfy your sweet tooth.

a spoonful of arroz con leche
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Arroz con Leche. Boy, do I love Arroz con Leche. It is the epitome of a Hispanic dessert. I mean, we even have a song for it!

“Arroz con Leche, me quiero casar, con una muchacha, que sepa cocinar.”

I’ve literally known this song since I was little. It translates to, “Arroz con Leche, I want to get married, to a woman that knows how to cook.” It’s not as pretty in English.

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instant pot arroz con leche
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Yes! It’s Rice Pudding

For those of you that aren’t familiar with the term, Arroz con Leche means rice with milk! Basically, Arroz con Leche is the Hispanic version of Rice Pudding.

a bowl of rice pudding made with condensed milk.
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My mom is an expert at making Arroz con Leche. She made it often when I was growing up in Honduras, and still makes it at least once every few months. It’s a laborious task, which takes her quite a while. As a side note, my mom also makes a mean flan, which I make myself. My version is now easier and tastier since now it’s Instant Pot Flan!

Arroz Con Leche Can Be Intimidating

I have always wanted to learn how to make Arroz con Leche, but to be honest, it’s a bit intimidating for me because I’ve seen her while she’s making it, and it’s tough to get it just right. You can’t mix the rice too much, you can’t mix the rice too little, you can’t put too much of one ingredient or the other, she doesn’t have set measurements either, and it seriously seems like you can’t even look at the rice the wrong way, or it might not come out right!

a quick and easy rice pudding recipe made in the instant pot
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The Many Variations of Arroz Con Leche

There are so many variations of Arroz con Leche around the world! Some people put lemon in it, some add cinnamon, and others even add raisins! My mom kept it simple and always put cinnamon on top of every serving. My older son, Ryan, absolutely loves it. When my mom makes Arroz con Leche she always sends him a bowl that he is unwilling to share with anyone!

Kitchen Prep Tools, Utensils & Appliances

Here is a list of the kitchen prep tools, utensils, and appliances I used to make this recipe.

Prep Tools & Utensils

These are the items I used to prep and make this Instant Pot Arroz con Leche recipe:

  • I used the rice measuring cup that comes with the Instant Pot. I explain why this is important further below in the post.
  • For measuring liquids I used this lovely measuring cup and my trusty Pyrex measuring cup.
  • I used these cowboy rustic measuring spoons to measure the salt and vanilla.
  • A good, fine mesh strainer is necessary for rinsing the rice.
  • You’ll want to make sure and scrape out every bit of sweetened condensed milk out of the can (it’s just too yummy to waste). To make this task easier, I use these very convenient mini spatulas.
  • Finally, before starting the Instant Pot, the ingredients need a quick stir. I just grabbed my aqua basting spoon to stir everything around.
Appliances & Cookware

I used my 8-quart Instant Pot for this recipe but it’s also perfect for the 6-quart Instant Pot.

Serving Arroz con Leche

I served the Arroz con Leche in these beautiful little ramekins. I also use these to make my Turtle Lava Cakes in the Instant Pot. These super cute, colorful napkins complement the ramekins perfectly.

Instant Pot Accessories

Make sure to check out my post on Must-Have Accessories for the Instant Pot. You’ll find a complete list of all the top accessories that can be used with your Instant Pot.

I Finally Made Arroz Con Leche for the First Time

Well, I finally tried my hand at making Arroz con Leche last week! No, I didn’t spend a long time over the stove, being careful not to look at the rice the wrong way, making this delicious dessert. I used my Instant Pot!!

Oh. My. Gosh.

I can’t begin to tell you how easy it was! I decided to make it with sweetened condensed milk and no sugar, which is definitely not the way my mom makes it.

The flavor?

A delicious Mexican Rice Pudding recipe
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Unbelievable! My husband Ryan, who is not a huge fan of Arroz con Leche (don’t tell my mom!), loved my version! He served himself an extra helping quite a few times. He even made me make an extra batch, just to make sure the recipe was just right! Sure Ryan, we’ll call it “research”!

My Second Batch Was Better – Here’s the Secret

I’m actually glad he made me make it twice. The first time I made it, I didn’t rinse the rice. The flavor turned out perfect, but the texture wasn’t as perfect as I wanted.

Quickly and easily make this rice pudding recipe in the Instant Pot.
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The second time, I rinsed the rice until the water was clear. It made all the difference! So the moral of the story is, you don’t HAVE to rinse the rice if you really don’t want to, but it will make for a better texture in the end. 

An easy to make rice pudding recipe.
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How to Make Arroz Con Leche in the Instant Pot

There is nothing better than a warm spoonful of this sweet rice pudding. It will certainly satisfy your sweet tooth. And the best part: it will take you no time to make this wonderful dessert using the Instant Pot. My Instant Pot Arroz con Leche is super easy and oh, so delicious and this step-by-step will guide you through making this Instant Pot dessert.

a spoonful of instant pot arroz con leche
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Let’s get started making this Instant Pot Arroz con Leche.

Gather the Arroz con Leche ingredients

This wonderful Instant Pot dessert has a few simple ingredients that you probably already have in your pantry.

  • White, Long Grain Rice: I used white, long grain rice. I like the Mahatma brand. Also, to measure my rice I used the rice cup that came with my Instant Pot. It is not exactly the size of a regular cup, it’s smaller! To be exact, it’s ¾ cup.
  • Whole Milk: I used whole milk because it makes the pudding creamier. Plus, it is what we always have in the house anyway.
  • Water: Also, I add one and one-quarter cup of water to make this recipe Instant Pot friendly.
  • Sweetened Condensed Milk: This is what gives this Arroz con Leche it’s sweet creaminess.
  • Vanilla Extract: A touch of vanilla adds such a wonderful flavor. There is no substitute for the flavor of real vanilla extract, but if all you have is the imitation vanilla it will work just as well for this recipe.
ingredients for an instant pot arroz con leche recipe
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Measure and rinse the rice

Using the Instant Pot rice cup, measure one full cup of rice. If you don’t have the rice cup that came with the Instant Pot then, using a normal measuring cup, measure out ¾ cups of rice.

Next, using a mesh strainer, rinse the rice under cool water. Initially, the water will be very cloudy but you will notice that it starts to clear after rinsing for a minute or two. Continue rinsing the rice until the water is completely clear.

Add milk, water, rice and salt

Pour the milk and water into the Instant Pot liner and then add the rinsed rice and salt. I put just a little bit of salt in. I filled my ¼ teaspoon about half way. If you have an ⅛ teaspoon, use that one to measure the salt. My set only goes down to ¼.

Using a large spoon, stir all of the ingredients together. I give it just enough of a stir for the rice to spread out. That’s it!

Setting the Instant Pot

To make Arroz con Leche, you’ll finally get to use that ‘Porridge’ setting! Close the Instant Pot, and make sure to set the pressure release valve to ‘Sealing’. Then set the Instant Pot to cook for 20 minutes on the ‘Porridge’ setting.

Once the cook time has finished, let the Instant Pot do a Natural Pressure Release (NPR) for 10 minutes. After the 10 minute NPR has completed, release the rest of the pressure from the pot until the float valve pops down.

Add the condensed milk and vanilla extract

Open the Instant Pot once all the pressure has been released. Perfect!

Now for the yummy part! Add the sweetened condensed milk and vanilla extract to the rice. Mix it all together, and bam! Arroz con Leche!!

The texture in my second batch was definitely improved. Like I said above, the only thing I did differently was rinse the rice.

The Best Arroz Con Leche, Ready to Serve in No Time

Just sprinkle a little bit of cinnamon on top and it’s perfection! This may not be the traditional way to make Arroz con Leche, but let me tell you, it’s a new and improved way! So easy and so crazy delicious!

making an old fashioned arroz con leche recipe in the instant pot
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This is now one of my favorite Instant Pot desserts and I know that from this point forward, I will be making a lot more Arroz con Leche! Oh, and my son Ryan, he totally approved!!

I really hope you’ll give my Arroz con Leche a try. If you do make it, please leave a comment below and let me know how it was.

Instant Pot Arroz con Leche

A traditional Hispanic rice pudding.

4.65 from 14 votes
DifficultySuper Easy
Cooking Method(s)
  • Instant Pot
IP Pressure LevelHigh
IP ProgramPorridge
Prep Time
5 minutes
Cook Time
20 minutes
Pressure Release
10 minute NPR
Total Time
35 minutes
Recipe by: Valerie Cooper
This Hispanic rice pudding dessert is sweet, rich and creamy and is usually served with a dash of cinnamon. This dessert is fast and easy to make and requires only a few simple ingredients.
Cuisine: Honduran
Course: Dessert
Category: Puddings & Custards
how to make rice porridge in the instant pot
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for the Rice

  • 1 cup long grain rice white, I use the rice measuring cup provided with the Instant Pot
  • 1 ¼ cups water
  • 2 cups whole milk
  • tsp kosher salt

to add After Cooking

  • 1 can sweetened condensed milk 14 oz
  • 1 tsp vanilla extract
  • ground cinnamon for topping


  • Rinse the rice using a mesh strainer until the water runs clean. I like the brand Mahatma.
  • Add the milk, water, rice and salt to the Instant Pot and stir.
  • Set the Instant Pot on the Porridge setting (20 minutes).
  • Allow for a 10 minute NPR (natural pressure release) and then release the remaining pressure and open the pot.
  • Add the can of condensed milk and the teaspoon of vanilla extract to the rice. Mix it all together.
  • Serve warm and enjoy!

Nutrition Facts

While every effort is made to correctly calculate these nutritional facts, they should be used as general guidance as they may not be 100% accurate.

Calories: 188kcal | Carbohydrates: 32g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 85mg | Potassium: 193mg | Sugar: 20g | Vitamin A: 155IU | Vitamin C: 0.8mg | Calcium: 144mg | Iron: 0.2mg

Serving Suggestions

Here are a few ideas for serving your Instant Pot Arroz con Leche.

Sprinkle with cinnamon. Add a dash of cinnamon on top to make this dessert even more delicious.

  • Adriana R. says:

    Loved the recipe, I’m just curious what is the reason you add the vanilla at the end and not cook the rice with it?

    • Hi Adriana! There really is no particular reason, that’s just how I did it when I developed the recipe. You can definitely try adding it before cooking. You can also add vanilla sticks if you’d like. Thanks for stopping by!

  • John Carrita says:

    Can I use Silk coconut milk instead of whole milk?

  • Sara says:

    I just made your recipe and it was perfect! Might be a silly question, but can it be doubled or tripled? Thank you!

    • Hi Sara! So happy you loved the Arroz con Leche! I am always worried to double it because of the possible mess upon releasing the pressure. I always make two batches when I want to make more. Of course, it may be worth a try for you but I’d recommend doing a slow and controlled release. Hope this helps! Thanks for stopping by!

  • Rina Fulcher says:

    So good!! My daughter just made this as an extra credit project for her Spanish class. Super easy and ridiculously yummy! Followed the recipe exactly.

  • Sandy says:

    Tastes good but looks like soup. Not creamy at all. I feel like there’s way too much liquid?

  • Eileen K. says:

    I tried this last night. OMG it was so good and very easy. This will be one of my go to desserts. Thanks for the recipe and instructions for the instant pot.

  • JEnnifer says:

    MEAsurement For the rice is unclear. is it 3/4 c or 1 c? You have both stated.

    • Hi Jennifer! I explain in the post that the rice measuring cup (the plastic one that comes with the Instant Pot) is what you should use. That cup is equal to approximately 3/4 cup. If you don’t have the plastic rice cup then use 3/4 cup. Hope this helps!

  • Beverley M says:

    Might I suggest you update the recipe to use the word “scoop” rather than “cup” since you mean the cup-shaped scoop that came with the IP, rather than a standard cup. I just read the blog post, so I know (right now) what you mean… but when I open this from Pinterest and go to make it, I won’t re-read the post, I’ll go straight to the recipe… and I know I will use a standard cup. Or else write “3/4 cup (1 IP rice cup)” or something. Thanks!

  • Elena G says:

    Wow! I doubled the recipe, used only one can of SCM and used almost 1 tbsp of vanilla bean paste! Yummy and so beautiful! 🥰 Thanks so much for this recipe!

  • Deborah says:

    Would it work with sushi rice? Thanks!

  • Laurie says:

    Will this recipe work in a 3 quart instant pot as is, or would I need to cut the ingredients in half?

  • Rhonda says:

    Can’t wait to try! My question is do you have to use whole milk or can I use 2%? Thanks.

    • Valerie Cooper says:

      Hi Rhonda! You can definitely use 2% if that’s what you have and don’t want to have to buy anything else. It’ll still be delicious, however, it is the creamiest when you use whole milk. Thanks for stopping by and I hope you enjoy it!

  • Mary Beth Elderton says:

    This will be about the 4th time I am making this…definitely easy and delicious! The only thing I do differently is add a cinnamon stick to the pot–if I have one–or a handful of walnuts–if my BIL gives me some from his tree (already picked) Thank You!

  • Nicole says:

    I just made this and it tasted delicious but super loose. Will it thicken if I allow it to cool or should I add it in a pot?

  • Jamie says:

    So easy to make and super yummy! Puerto Rican boyfriend approved! He said for not being homemade, it is a close 2nd to Abuela’s! I tried other rice pudding recipes and nothing compares to this one. Added tip, put condensed milk can in warm water and it will pour like a dream! 👍 This recipe could be seriously dangerous 😂

  • Adanays Aranda says:

    Oooh, this was SO delicious and super easy to make! I have only ever had arroz con leche cold, but my husband and daughter took one look in the Instantpot when I was stirring in the condensed milk and didn’t want to wait for it to cool. It was even more decadent warm! This is definitely going into the favorites file. ¡Felicidades para el año nuevo y gracias por compartir la receta!

  • Susan schwiebert says:

    Do you think you can add a cinnamon stick ?

  • Erica says:

    I’m making it now, and my pot gave me a “burn” error before the 20 minute timer even started up 😭Has this happened to you?

  • Ann Simon says:

    I used a 14oz can. It turned out great.

  • Ann Simon says:

    I do not have an instant pot, however I would like to make this recipe. What time and setting would work for this on a Nuwave pressure cooker or the new Ninja Foodie cooker??

    • Valerie Cooper says:

      Hi Ann! You can cook it on high pressure for 20 min, plus the natural pressure release it calls for in the recipe. I’m not familiar with the Foodie yet. Hopefully will get one soon! Thanks for stopping by the blog!

      • Ann Simon says:

        Valerie, The foodie in my opinion is the best PC cooker made. Everything I have made so far came out wonderful. The recipes in the cookbook that came with, use way too much salt, but that is the only thing I have found wrong so far. I think you will like it very much.

  • Lina says:

    I made this recipe last night, my mom makes the best arroz con leche in the world and now I can compete with hers lol. I messed up and use the same rice measuring cup to add the milk and water so it probably wasn’t as runny as it was supposed to, but I intended to use heavy cream at the end so it ended up being just right. I used a 7oz can of condensed milk (found at the dollar store “la lechera” brand) and it was the perfect amount of sweetness. Once I added the heavy cream and the condensed milk it was the perfect consistency. Thank you for this recipe!

    • Valerie Cooper says:

      Hi Lina!! I’m so happy to read that you loved the Arroz con Leche recipe!! We’re giving our moms a run for their money! Haha!! I like the Lechera brand as well! That’s what we had available in Honduras. Thank you so much for stopping by and sharing your success! I appreciate it.

  • Lorenzo says:

    Do you refrigerate it before serving? If so, for how long?

    • Valerie Cooper says:

      Hi Lorenzo! I personally like it warm, but a lot of people eat it cold. Once you refrigerate it, it hardens a lot. It comes down to personal preference. I say try it right as it coming out of the pot and if it’s not for you, refrigerate it for a couple hours. Thanks for stopping by!

  • Julie says:

    I have Goya short grain rice. Can I use that instead of long grain rice? If so, how long do I cook it for?

    • Valerie Cooper says:

      Hi Julie! I haven’t made it with short grain rice but I think you should be fine. I would use the same time if I was trying it. Let me know how it goes!

  • Autumn says:

    Hola, el Arroz con leche son muy deliscioso. Es muy cremoso y dulce. Definitivamente lo haré de nuevo. Adios!!

    • Valerie Cooper says:

      Gracias Autumn! Me alegra muchisimo que te haya gustado! Buenas noches y gracias por visitar el blog!

  • Debbie V says:

    Might be a silly question, but when you double it, are you doubling the milk and water? I know some other recipes you double the main ingredient but not all of the liquids. I made this once and it was a total hit with family, neighbors and friends (hence the reason I need to double it next time). Thanks in advance for your help!

    • Valerie Cooper says:

      Hi Debbie! If I were to double the recipe, I would double all the ingredients but not the time. I haven’t doubled it myself but people have told me they have done it successfully. The only thing to be careful with is the release. It could get messy with so much milk. Hopefully this helps!! Thanks for stopping by!

  • Debbie S says:

    I just finished making it…so delicious. It is a little loose though…will it thicken after chilling ?

  • Tatiana says:

    I made this today. If I make it again I need to half the condensed milk. As is it’s too sweet for us.
    Mine didn’t come out pretty and white like the photos. Mine is more a caramel color…thanks for the recipe!

    • Valerie Cooper says:

      There is a small percentage of people who make it who say it’s too sweet. Halfing the can of condensed milk definitely works well for that. Maybe the color depends on the brand of condensed milk?? Not sure! Thanks for stopping by!!

  • Kellie says:

    Thank you for putting this out there for me to find. I just made and it is GREAT.

  • Aries says:

    I was really wanting to do this as a double recipe because it’s so amazing! Do you by chance you know how much more time I should put it on for?

    • Valerie Cooper says:

      Hi Aries! You wouldn’t change the time, still 20 minutes. The only word of caution I would give you is to be careful of any mess if you double it because of the milk during the release. Please let me know how it goes! Thanks for stopping by and I’m so happy you enjoyed the Arroz!

      • Aries says:

        It actually just finished, I ended up doing 23 minutes just to be safe. It turned out absolutely perfect! Thank you so much for this recipe my husband is going to be so excited when he sees the double batch.

  • Sandy says:

    Hi Valerie,
    Thank you so much for sharing your recipe and tips and tricks. I’m in the process of making this now. Did you keep it at normal or high porridge setting?

    • Valerie Cooper says:

      Hi Sandy! Thanks for stopping by! It’s high pressure for 20 minutes which is usually what the porridge button defaults to. Hope this helps!

  • Judith Martinez says:

    My husband loves arroz con leche and I’ve never gotten the hang of making it. I will have to try this!

  • Lisa says:

    Do you think this would work using soy or rice milk? If so how would you sweeten it?

    • Valerie Cooper says:

      Hi Lisa! I’ve never made it using soy or rice milk. I would assume that it should come out well. You should certainly give it a try. As for the replacement for the condensed milk, you can try this. It will likely change the taste but I bet it will still taste amazing. Please let me know how it turns out.

  • Michael Yost says:

    Good Morning Valerie
    about how long does this take to set up in the refrigerator?

    • Hi Michael! We love eating it warm, straight out of the pot. If you want to eat it cold, just about an hour or even less should be enough. It does thicken a lot when you put it in the fridge. Hope this helps! Have a great weekend!

      • Michael Yost says:

        it turned out great I never tied rice pudding before soo when I tried this I was blown away! I am sure my wife will love it also

        • Valerie Cooper says:

          Yay!! So happy to hear you loved it! Thanks for coming back here and letting me know. Just don’t eat it all! Leave some for your wife!

  • Lin says:

    Thanks Valerie for what sounds like a great & easy Arroz Con Leche recipe. I can’t wait to try it as my husband loves rice pudding (which really isn’t a pudding). Love, love, love your humour and can’t wait to try it! I signed up for your blog, too. I promise not to look at the rice the wrong way 🙄

    • Valerie Cooper says:

      Awe thanks for your comment Lin! I really appreciate it!! I agree that the Spanish name is much more accurate! Rice with milk!! You made me laugh with your wrong looks comment! The nice thing about the Instant Pot is you can’t see it while it’s cooking, I bet that’s why it comes out perfect!! Happy Sunday Lin!

  • Shirl says:

    Question[s]. When the rice is done should it be on the thicker side? Mine was a bit soupy, so I ended up adding cornstarch to thicken. Or will it thicken as it cools? We were impatient to try it, haha. It was absolutely fabulous!!!

    • Valerie Cooper says:

      When it’s just done it’s not as thick, but as it cools it definitely gets thicker. Glad you enjoyed the flavor! Thanks for stopping by!

    • Nathalie says:

      My mom made this regularly when I was growing up (on the stovetop). In my opinion, it absolutely SHOULD remain liquidy! If it’s too thick, it becomes rice pudding and not arroz con leche!

  • Holly says:

    All I can say is YUM!!! Made this tonight and it was a hit. My family ate it up. I’m sad, I was hoping it could be mine…I used pumpkin pie spice on top. Thank you for the recipe.

    • Valerie Cooper says:

      That’s fantastic!! I actually just bought some pumpkin spice to sprinkle on top of my next batch! Great minds think alike! Haha! Thank you for stopping by the blog!

  • Kristina says:

    That is how you make Arroz con Leche?!? OH MY. I have to try this!

  • Shannon hansen says:

    Do you eat this warm or cold?

    • Valerie Cooper says:

      Hi Shannon!! It’s totally up to you! As for my family, we only eat it warm! Some people like it cold. When it’s cold it gets harder. I say try it warm and then try it cold if there’s any left! 😉

      • tiffany says:

        My husband is Spanish and will only eat it cold. I like it both ways.

        • Valerie Cooper says:

          My son is the only one in our family that will eat it both ways, the rest of us only warm!

        • Isa says:

          En España se toma siempre frío! Nunca lo he probado caliente. Tampoco conozco nadie que lo haga con leche condensada. ¿No sale demasiado dulce?. Acabo de recibir mi Instant y probaré esta receta pero con azúcar que es como se suele hacer aquí. Para comparar lo probaré también con leche condensada.

          • Valerie Cooper says:

            Hola Isa! Mi mama lo come frio tambien. A mi siempre me ha gustado caliente! En Mexico a veces lo hacen con leche condensada. Mi mama en Honduras, lo hacia con azucar tambien en la estufa, pero probo este y le encanto! Hay una pequena cantidad de gente que lo ha hecho y le parece muy dulce, y lo hacen la roxima vez con media lata de leche condensada y les sabe perfecto! Me cuentas si lo pruebas!

  • Jenny says:

    This looks delicious! Assuming there will be leftovers (haha!) how long would they be good for if refrigerated in a sealed container?

    • Valerie Cooper says:

      Haha!! We never have leftovers past one night at our house! I usually don’t keep cooked food longer than a couple days, that’s just me. Some people keep food 4-5 days. I’m sorry I couldn’t give you an exact number, I just hope you have no leftovers! 🙂

  • Connie says:

    I am dairy free. What do you think could substitute for the condensed milk?

    • Valerie Cooper says:

      Hmmm, I would use vanilla almond milk instead of regular milk for flavor, and you could always use sugar instead of condensed milk. Maybe they make a coconut condensed milk? Somehow it seems like I heard that somewhere. If I find out, I’ll let you know on here!

  • Robin brasher says:

    Very first thing I made with my instant pot. Delicious recipe that I pinned to have forever.

  • Kathy says:

    I made this today and it came out perfect. I used the 4 oz. mason jars and got 11 jars. My husband loved it but said it was just a little bit too sweet. Could I use a bit less condensed milk and make up the difference with regular milk? Thanks for a great, easy peasy recipe!

    • Valerie Cooper says:

      Yay! So happy it came out great for you! It really is easy!! I wouldn’t make up the difference with any milk, you could simply add less condensed milk at the end. Try about 3/4 of the can instead of the whole thing. Let me know if you try it again! Thanks for stopping by the blog!

      • Kathy says:

        Thanks, I’m definitely going to make it again and will try with a bit less condensed milk. I’ll definitely let you know how it comes out.

      • Maria Gilman says:

        I actually used 1/2 cup of condense milk. It’s perfect for me and my husband’s taste buds. Not bland, but not extremely sweet so we don’t feel sick afterward 😬

  • Beth W says:

    This was fabulous! My daughter normally goes light on the desserts and she had seconds! We loved this. Was thinking about taking it to a cookout on Saturday, is it possible to double it? Have you tried that? When I opened the lid, the milk was waaaay up there and then dissipated.

    • Valerie Cooper says:

      Your comment made me so happy!! So glad everyone loved it!! What you say about the milk, happened to me one of the 6 times I’ve made it. Not sure if I opened it faster than other times maybe?? That is exactly what concerns me about doubling it. We may try it tomorrow if we have time. If we do, I will comment back on here and let you know!!

      • Beth W says:

        I did double it and it did fine! I was just careful with the release of pressure. Also was happy to see online that people use those little foam painbrushes to clean the outside ring of the pot. Really works well for those messy quick releases!

        • Valerie Cooper says:

          Thanks for letting me know Beth! We’ve been so busy with other recipes, I haven’t had a chance to try doubling it! I have some great new recipes ready to go for the next few weeks! I also saw the foam paintbrushes and have some in my shopping cart!! It definitely helps to do the pressure release in shorter spurts and carefully! Have a great week and thanks for stopping by!

  • Tina says:

    I put the sweetened condensed milk in warm water – much easier to get it to flow out of the can.

  • Beth W says:

    Is it frowned upon to put your head inside the pot to lick it?

  • dreva rutherford says:

    If you wanted to add raisins would you do it as you cooked the rice?

    • Valerie Cooper says:

      I would assume you’d have to add it while the rice is cooking so the raisins get softer, I just hope they don’t pop in there. They’d probably be fine. My kids are not raisin fans, so we don’t use them too much.

    • Valerie Cooper says:

      I actually just had someone on Facebook say they made it with raisins, and she said she added them after cooking the rice, she was afraid they’d be mushy otherwise. Hope this helps.

    • Sandra E says:

      I just made this and it was SO good! I added raisins after it was cooked, when I added the condensed milk, and it was perfect! My husband even licked the bowl! Will be making again for sure! 😁

  • Glenda says:

    Wow! Made this tonight and it was wonderful. I used unsweetened vanilla almond milk instead of the cow’s milk to cut some calories and couldn’t believe haw think and creamy it was. I also added a small dash of almond extract with the vanilla. I will definitely make it again.

    • Valerie Cooper says:

      I absolutely love almond flavor so I can imagine that was delicious!! So glad you enjoyed it! Thanks for stopping by the blog!

  • Adele says:

    how many servings??

    • Valerie Cooper says:

      Hi, Adele! It makes approximately 6 servings if you use ramekins like the ones pictured. These ramekins are a nice size, so it’s a hefty portion. You could squeeze a few more portions if you have smaller ramekins. Hope this helps!

  • Jacquie Quam says:

    Do you use the instant pot measure just for the rice or also for the water and milk?

    • Valerie Cooper says:

      Hi, Jacquie! For this recipe, I use the rice cup that came with the IP for measuring the rice, and I use a regular liquid measuring cup for the water and milk.

  • Nancy Eaton says:

    What kind of rice do you use? Instant white? jasmine rice? basmati rice?

  • Raynie says:

    Absolutely amazing. So super yummy. Thanks for the recipe. This is a keeper for sure!

  • Kathy says:

    Cup that came with the IP, mine is in the sand box what size is that cup as in oz ?

  • Gwendellyn Jones says:

    What if you don’t have sweetened condensed milk? Can you use regular milk and sugar?

    • Valerie Cooper says:

      Well, my mom doesn’t use condensed milk. She makes hers on the stove but basically adds sugar as she goes to get the perfect sweetness. I wouldn’t be able to tell you how much sugar to add since I’ve never made it with sugar. Seems like you would have to add some sugar while it’s cooking. You should definitely try it!

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