Arroz con Tres Leches (Mexican Three-Milk Rice Pudding)
30-60 min, 6 servings, cinnamon sticks, coarse salt, contributed, cook 20 min, dessert, easy, evaporated milk, Everyday Mexican Instant Pot Cookbook by Leslie Limon, gluten free, ground cinnamon, long-grain rice, mexican, prep 5 min, pressure cook, sweetened condensed milk, vegetarian, whole milk
Ingreadient
- 3 cups whole milk
- 14 oz sweetened condensed milk
- 10 oz evaporated milk
- 1/8 tsp coarse salt
- 1 cup long-grain rice
- 2 cinnamon sticks
- ground cinnamon
Direction
- In the Instant Pot, combine the whole milk, condensed milk, evaporated milk, and 2 cups water, whisking until combined. Season with the salt.
- Add the rice and cinnamon sticks.
- Lock the lid into place and set the steam release valve to sealed. Select Manual or PRESSURE COOK and set the timer for 20 minutes on high.
- When cooking is complete, allow the pressure to release naturally. Unlock and remove the lid.
- Discard the cinnamon sticks. Gently stir the rice to combine. Serve warm; sprinkle with ground cinnamon just before serving.
