Instant Pot Mexican Rice Pudding Recipe

Recipe By Slurrp

Instant Pot Mexican Rice Pudding is a creamy and comforting dessert made with rice, milk, sugar, and warm spices like cinnamon and vanilla. This traditional Mexican dessert is cooked in the Instant Pot for a quick and easy treat. The rice is cooked until tender and then simmered with milk and sugar until thick and creamy. Serve it warm or chilled, topped with a sprinkle of cinnamon for a delicious and satisfying dessert.

4.6
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Vegdiet
25minstotal
20minsCook
25m.total
20m.Cook
Instant Pot Mexican Rice Pudding
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Ingredients for Instant Pot Mexican Rice Pudding Recipe

  • 1/4 cup Long Grain White Rice
  • 1/2 cup Water
  • 1/4 stick Cinnamon
  • pinch Pinch Of Salt
  • 1 cup Milk
  • 1/4 cup Granulated Sugar
  • 1/4 teaspoon Vanilla Extract
  • 0.13 teaspoon Ground Cinnamon

Directions: 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.
Nutrition
value
450
calories per serving
18 g Fat10 g Protein63 g Carbs3 g FiberOther

Current Totals

  • Fat
    18g
  • Protein
    10g
  • Carbs
    63g
  • Fiber
    3g

MacroNutrients

  • Carbs
    63g
  • Protein
    10g
  • Fiber
    3g

Fats

  • Fat
    18g

Vitamins & Minerals

  • Calcium
    188mg
  • Iron
    4mg
  • Vitamin A
    13mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    19mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    3mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    61mg
  • Manganese
    1mg
  • Phosphorus
    226mg
  • Selenium
    3mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp