Tres Leche Rice Pudding

Tres Leche Rice Pudding

I usually make a flan for dessert when we have a Mexican dinner celebration. This year for Cinco de Mayo I tried rice pudding instead. This is a rich and creamy rice pudding. I modified the recipe and used white basmati rice, coarse salt, and light coconut milk  I also used less heavy cream and a little bit more confectioners’ sugar in the topping. The rice should be cooked in a 4-quart pot in order to be able to reuse it after adding additional ingredients. This recipe is from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook by Deb Perelman. Tasty!

  • 1 cup (180 grams) long-grain white rice
  • 3/4 tsp table salt
  • 1 large egg
  • one 12-ounce can (1 1/2 cups or 355 ml) evaporated milk
  • one 13.5-ounce can (1 7/8 cups or 415 ml) unsweetened coconut milk
  • one 14-ounce can (1 1/4 cups or 390 grams) sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 cup (240 ml) heavy or whipping cream, chilled
  • 1 T confectioners’ sugar
  • ground cinnamon, to finish
  1. Cook the rice. Put the rice, 2 cups of water, and the salt in a medium saucepan with a tight-fitting lid. Bring to a boil- you should hear the pot going all aflutter under the lid and puffing steam our the seam. Reduce to a low simmer, and let the rice cook for 15 minutes, until the water is absorbed. Remove the rice pot from the heat.
  2. Once the rice is cooked, whisk the egg in a medium bowl, and then whisk in the evaporated milk. Stir the coconut and sweetened condensed milks into the rice, then add the egg mixture. Return the saucepan to heat and cook the mixture over medium-low heat until it looks mostly, or about 90 percent, absorbed (the pudding will thicken a lot as it cools), about 20 to 25 minutes. Stir in the vanilla extract, then divide the pudding among serving dishes. Keep the puddings in the fridge until fully chilled, about 1 to 2 hours.
  3. To serve. Whip the heavy cream with the confectioners’ sugar until soft peaks form. Dollop a spoonful of whipped cream on top of each bowl of rice pudding, dust with ground cinnamon, then enjoy.
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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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