Fragrant with warm spices and ginger, this Instant Pot Arroz con Dulce (Puerto Rican Rice Pudding) gets its creamy richness from coconut milk and eggs. Your Instant Pot/pressure cooker saves you the time spent stirring at the stove, and the resulting pudding will rival the best!
You’ll find rice pudding variations all over the globe. In India you may find doodh pak – a sweet rice dessert with milk, saffron, cardamom, and almonds. In New England, your rice pudding may feature maple syrup. An Arabic muhalibiyya features milk, rice flour, sugar, and rose water. This is just “the tip of the iceberg”…
What rice pudding variations will we find in Latin American countries? A Mexican Arroz con leche may include tequila soaked raisins, orange peel, cinnamon, even chocolate, and some may be thickened with egg. Arroz con leche in El Salvador, Nicaragua, and Costa Rica includes spices like anise and star anise. So. Many. Options.
I landed on Puerto Rican inspired arroz con dulce (at least in part) because of the coconut milk. We are cutting back on dairy, and I love all things coconut. Making a dairy free rice pudding seemed a natural choice.
I knew I wanted to make my rice pudding in my pressure cooker (aka Instant Pot). I borrowed the technique for this recipe from my friend Barbara at Pressure Cooking Today. If you love your IP, head over and give her blog a look!
Arroz con Dulce starts with spice infused water and arborio rice. Yes, this step is totally worth it. Trust me.
Once that lovely spiced water is ready, add it to the IP/pressure cooker with the arborio rice and salt. Using the manual setting, set for 3 minutes.
While the rice cooks whisk together the remaining ingredients. After 10 minutes natural pressure release, open to release any remaining pressure.
Set the IP/pressure cooker to sauté, then whisk in the egg and coconut milk mixture. Bring to a boil, stirring frequently. Once the rice pudding boils, turn off the appliance.
Serve the arroz con dulce warm (allow it to cool about 20 minutes) or refrigerate. The pudding will thicken as it cools. Garnish as desired with whipping cream (non-dairy if dairy is a problem), cinnamon or fresh grated nutmeg, etc. If you really want to get fancy, garnish with candied cranberries.
More Festive Indulgences
- Mexican Chocolate Trifle with Orange Curd and Pomegranate Pudding
- Mexican Chocolate Mousse with Ancho and Orange
- Gluten Free Streusel Baked Apples with Bourbon Vanilla Mascarpone Cream
- Gluten Free Eggnog Cookies from A Tipsy Giraffe
- 3 cups water
- 3 cinnamon sticks (3-4" each)
- 3 star anise
- 8 cloves
- 4-5 thin slice fresh ginger
- 1 cup arborio rice
- 1 1/2 cups spice infused water
- 1/2 teaspoon salt
- 1 cup coconut milk (see notes)
- 1 cup non-dairy coconut milk (see notes)
- 2 eggs, beaten
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 1/2 cup dried cranberries, dried cherries, or raisins
- non-dairy whipped cream (see notes) for garnish
- cinnamon or fresh grated nutmeg for garnish
- Add water, spices, and ginger to a saucepan over high heat. Bring to a boil. Lower heat to a gentle boil. Reduce water to about 1 1/2 cups. If you need to add a bit of water to bring it to 1 1/2 cups, that's fine.
- Pour spice infused water through a strainer into the IP/pressure cooker. Add arborio rice and salt.
- Lock lid in place. Set to 3 minutes. Keep in mind the time to pressurize varies. If you start with hot water, it reduces the time.
- While the rice cooks, whisk together the coconut milk through vanilla together.
- When the pressure is released, whisk in the coconut milk and eggs mixture.
- Select sauté setting and cook, stirring constantly, until the mixture starts to boil. Turn off pressure cooker. Remove pot from the pressure cooker. Stir in dried fruit.
- Mixture will thicken as it cools. Allow to cool about 20 minutes to serve warm, or refrigerate and chill.
- Before serving, garnish as desired.
Don't confuse coconut milk (in a can) with non-dairy coconut milk (in a carton). You need the coconut flavor from the coconut milk. You can substitute nut milk (or even dairy milk) for the non-dairy coconut milk.
If you're not concerned about dairy, by all means, use real whipped cream! There are some decent non-dairy options, or you can omit.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving:Calories: 300 Total Fat: 10g Carbohydrates: 52g Protein: 4g