Instant Pot Mexican Rice Pudding Recipe

Cooking Directions

• STEP 1.Rinse the rice under cold water until the water runs clear.
• STEP 2.In the Instant Pot, combine the rinsed rice, water, cinnamon stick, and salt.
• STEP 3.Close the lid and set the Instant Pot to Manual mode for 3 minutes.
• STEP 4.Once the cooking time is complete, let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
• STEP 5.Remove the cinnamon stick and stir in the milk, sugar, vanilla extract, and ground cinnamon.
• STEP 6.Set the Instant Pot to Saute mode and cook the mixture, stirring frequently, until it thickens to your desired consistency.
• STEP 7.Remove from heat and let it cool slightly before serving.
• STEP 8.Serve warm or chilled, topped with a sprinkle of cinnamon.

Cooking Tips

• Rinsing the rice helps remove excess starch and prevents the pudding from becoming too sticky.
• Be sure to let the pressure release naturally for 10 minutes before manually releasing any remaining pressure to avoid splattering.
• Stir the pudding frequently while cooking to prevent it from sticking to the bottom of the Instant Pot.

Storage and Serving

• Leftover Mexican rice pudding can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply warm it in the microwave or on the stovetop, adding a splash of milk if needed to restore the creamy consistency.
• Serve the rice pudding as is or top it with additional cinnamon, whipped cream, or fresh fruit for added flavor and presentation.