As time has passed and our days seem to move faster than we would like sometimes, I have modified my original mother-in-law’s recipe. Sometimes, having a hands-off approach and not needing to hover over a pot helps tremendously with all the other responsibilities that come with being a mom. Now, I am also a grandma!

Additionally, as I teach cooking classes, this is the best way to demonstrate a recipe that can easily take 40 minutes and reduce it to around 15 minutes. Who doesn’t love a great dessert in such a short time!

What I love the most is how my kids have learned to make it and how they always make sure their dad enjoys it. My husband is the one in the family who loves Arroz con Leche the most; he can’t even sleep if there’s a bowl of it in the house!

I also love how our in-law kids have embraced their love for this dessert. They have learned to make it and have shared it with their own families. By passing this recipe down to my kids, I have ensured that they remember their home, their grandma, and a little piece of the country where their dad, mom, and two of them grew up.

Original Recipe: Mamamama Arroz con Leche

Ingredients: 

• 1 cup arborio rice
• 2 ½ cup Water
• 1 stick of cinnamon or 1/2 tsp. of cinnamon powder
• 2 pinches of grounded cloves
• 1 ½ cup white sugar
• 1/4 cup raisins ( optional) (softened in rum or pisco)
• 1 can of evaporated milk
• 2 egg yolk
• 1 tbsp. vanilla paste or extract
• rum or pisco to taste
• zest of 1 lime
• juice of 1 lime
• pinch salt

Directions:

1. Combine the first 4 ingredients in the canister of an electric pressure cooker and adjust the settings to cook on high pressure for 7 minutes.
2. Release the pressure manually by opening the pressure valve.
3. Set the pressure cooker to browning or cooking (depending on the making brand of the pot)
4. Add the sugar and stir to combine. Cook for a few minutes; until bubbly. Add the evaporated milk. Keep cooking; stirring constantly until it gets bubbly again and the rice has a pudding-like feel. (it will look a little thin, but if it is bubbling, is good)
5. In a small bowl beat the egg yolks; add a little at a time spoons of hot pudding rice to the bowl and mix quickly to combine, this will temper the eggs before combining it with the whole mixture in the canister. When the bowl feels warm to the touch, pour the egg yolk-rice pudding mixture back into the pot. Mix to combine.
6. Turn the heat source off. Remove the canister from the pressure cooker and add vanilla, pisco, lemon or lime zest, lemon or lime juice, and a pinch of salt.
7. Pour into a bowl and dust with cinnamon powder.
8. Remember, do not store in the fridge. keep at room temperature. The pudding will have better consistency as it cools.