I’ve seen so many arroz con leche recipes and while they all look and probably taste fantastic, I wanted a little something different for the Mexican cookbook. The recipes I found also seemed like they took too long. Cook the rice, then add the milk, re-cook, use PIP, etc. It seemed like too much trouble. This is a one-step recipe: cook the rice, add the milks, you’re done. Because you know, I”m either lazy or efficient, I’m never sure which.
I decided to make arroz con leche–but with adding coconut and pineapple. Some might think it’s terrible to mess with a good, stalwart, traditional, tasty recipe. But if you’re like me, you may appreciate having some variety in your rice puddings. You can find a lot of good arroz con leche recipes on the internet, you can try my Indian Rice Kheer recipe, and now, you have yet another variation to try.
Combine water and rice, and cook at low pressure for 12 minutes (use rice button on Instant Pot).
- Quickly release pressure and add the condensed milk, HALF of the coconut milk, cinnamon and the can of pineapple with it's juice.
- Mix well and taste.
- Let the pudding cool for a bit and absorb all the liquid, swelling and thickening as it does so.
- Use the remaining half a can of coconut milk to thin the pudding to your taste after it has cooled.