Rice Pudding (Arroz Con Leche): Instant Pot Simplified

Fun news! We were featured in the food blog EatLikeNoOneElse: A Foodie’s State Of Mind last week!! Our Zuppa Toscana recipe has been a big hit. Go check out Eric’s very comprehensive content on every ingredient you could ever think of. When I visit his site, I start by searching for a recipe and end up learning about the history of a Topaz apple! I think you’ll enjoy it too.

My memories of Arroz Con Leche stem from growing up in Spain, where it is one of the core desserts that graces every high-end and home cook’s table alike. My Yaya (mom’s mom) and my mom made it often, and it was my passion. Whenever I helped my Yaya with any cleaning or spent the day with her, she generously asked what could she make for me. I always asked for Arroz Con Leche (literally means rice with milk- or rice pudding). Turning her recipe into an Instant Pot success took many bowl-fulls served as breakfasts, snacks and desserts. All turned out good, except one try when Nathan said it tasted like macaroni and cheese- Hmmm.

This version of rice pudding is very simple with the basic ingredients that make Spanish Arroz Con Leche.

Simple Rice Pudding In the Instant Pot

  • 6 cups of whole milk (your choice of non-dairy works too)

  • 2 cups of water

  • 2 cups white short grain rice (long works fine too)

  • 2 cups sugar

  • 1/2 teaspoon salt

  • 2 sticks of cinnamon

  • 1 lemon peel (not the peel of a whole lemon, only a 3 or 4 inch piece), optional

Add all the ingredients to the electric pressure cooker and whisk until sugar seems dissolved. Cover and set on Porridge function (or 20 minutes on high pressure if using another brand of electric pressure cooker). The Instant Pot takes a few minutes to reach pressure and automatically cooks for 20 minutes. Allow 20 minutes on low (after pressure cooking is complete), for delicious rice. We like it soft, so I allow it to slow release which takes about 40 minutes. Stir the rice pudding in the cooker before serving for more even texture and sweetness. If it seems dry for your liking, incorporate more milk when serving. This recipe can be cut in half with great results.

with love. Damaris

My Spanish Indulgence

Growing up in Spain meant Nutella was a staple…although we called it ‘nocilla‘. All children can count on this glossy chocolate spread to be in the pantry for merienda (afternoon snack). Nutella made schooldays sweet! My heart swells with national pride to see my children love it as much as I do! lol

In a gaggle of women, you can spot me as the Spaniard right away . But really, my family is all from Spain as many ancestral generations as we can recall.

If you know me, you know that I don’t like to make cookies – I avoid it all expense. And before you feel sorry for my deprived children, I disclose that their tummies are full of delicious cookie bars.

Now you understand why this recipe is perfect! My childhood’s favorite chocolate spread in a bar! These come together very quickly and bake in no time. While hazelnuts can sometimes be hard to come by, you can usually find them in the by-the-pound section of your local grocer.

Photo Credit: Eva

Ingredients:

  • 1-1/2 cups Flour

  • 1/2 teaspoon Salt

  • 1/4 teaspoon Baking Powder

  • 1/2 cup softened butter

  • 1/2 cup packed Brown Sugar

  • 1 Egg

  • 1 teaspoon Vanilla

  • 3/4 Nutella (or as much as you need to cover the dough)

  • 1/4 cup chopped Hazelnuts (optional)

  • Salt (for sprinkling on top – optional)

Preheat your oven to 350ºF. Grease an 8 inch square pan. In a bowl, combine all of the ingredients except the Nutella and the hazelnuts. Gently press half of the dough onto the bottom of the pan. Spread the Nutella on top of the dough. Then sprinkle the remaining dough over the Nutella. Sprinkle the chopped hazelnuts over the crumbles of dough and gently press it all down. Sprinkle a pinch of salt, if you’d like to – yum. Bake @ 350 degrees for 25-30 minutes or until the bottom crust looks golden brown.

Buen Provecho!

with love. Damaris