Step 1

Add Rice and Spice in Instant Pot: Rinse rice under cold water 2 to 3 times, then drain well. Add 1 cup (230g) Jasmine rice and 1 cup (250ml) cold water to the Instant Pot. Make sure all the rice is completely submerged in water. Then, add in 1 (3.5g) cinnamon stick, 1 star anise, and lemon zest.

Step 2

Pressure Cook Rice: Close the lid. Turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 6 minutes, then Natural Release for 10 minutes. Release the remaining pressure by turning Venting Knob to Venting Position. Open the lid carefully.

Step 3

Make Arroz con Leche: Add 1 can (354ml) evaporated milk to the Instant Pot. With a spatula, give it a few stirs to mix well. Make sure you release all the rice from the bottom of the pot with your spatula. Press 'Cancel', then press 'Saute' button to 'Saute Normal' mode. Add in 1 tsp (5ml) vanilla extract, ¼ tsp (1.5g) table salt, and 1 can (300ml) sweetened condensed milk.Amy + Jacky's Tip: Make sure to taste and adjust the sweetness by using more or less sweetened condensed milk according to your preferences (see notes).

Step 4

Thicken and Serve: Keep stirring until the rice pudding starts to simmer. Stir and add in raisins. Allow the rice pudding to simmer for another minute or two until it reaches your desired thickness. *Note: The rice pudding will continue to thicken as it cools down. Optional: Add and melt 1 tbsp (14.5g) unsalted butter in arroz con leche. Taste and adjust the sweetness by adding more sweetened condensed milk if necessary. Press “cancel” to turn off the heat. Add more raisins and lemon zest, then sprinkle cinnamon powder on top of the Arroz con Leche. Serve and enjoy this heartwarming dessert~