Close the lid, seal the valve, and pressure cook on high for 2-3 minutes. This process extracts the spices’ aromatic goodness much faster than the traditional stovetop method.

Once the time is up, release the pressure and strain out the spices using a colander. Your aromatic tea is ready!

Pour the coconut milk and cream of coconut into the Instant Pot. Give the cream of coconut a good shake before opening to mix any separated contents.

Stir in the brown sugar, adjusting to your desired sweetness.

Add the salt and coconut flakes. Salt might seem unusual for a dessert, but it enhances the overall flavor beautifully.

Finally, add the rice and raisins. Mix everything thoroughly.

Close the lid and ensure the valve is set to seal.

Select the “Porridge” setting on your Instant Pot, which defaults to 20 minutes. Let the magic happen!

After cooking, allow the Instant Pot to naturally release pressure for 10 minutes. Then, manually release any remaining pressure.

Transfer the pudding to a serving bowl or individual containers.

Sprinkle ground cinnamon on top for garnish. Be as generous or as minimal as you like.

Place the arroz con dulce in the refrigerator to set for 2-3 hours. This step helps firm up the pudding and enhances the flavors.