Tres Leches Rice Pudding
This is the best rice pudding recipe! This Tres Leches Rice Pudding is made with three kinds of milk, tender rice, and a hint of cinnamon come together in the creamiest, dreamiest dessert you've ever tasted.
Servings: 6
Ingredients
- 5 to 6 cups Water
- 1 cup Medium-Grain Rice
- 1/4 teaspoon Salt (or 1/2 teaspoon)
- (1) 12-ounce can Evaporated Milk
- (1) 14-ounce can Sweetened Condensed Milk
- 1 cup Whole Milk
- 1 teaspoon Vanilla Bean Paste
- 1/2 to 1 teaspoon Cinnamon (can stir into rice pudding or dust on the top while serving)
Fresh Whipped Cream:
- 1 cup Heavy Cream
- 1/4 cup Powdered Sugar
Instructions
- Rice the rice thoroughly. Rinse the rice 4-5 times until the water runs almost clear. This step removes excess surface starch, preventing the pudding from becoming gummy and helping it cook evenly into a creamy texture. Skipping the rinse leads to sticky, clumpy, gummy rice pudding -- not the silky texture we want.
- Cook the rice. In a deep, large saucepan, bring the water, rinsed rice, and salt to a boil. Reduce heat to low, cover, and simmer until the rice is tender and the water is absorbed -- about 15-18 minutes. If there is still water leftover, drain it before adding the 3 milks
- Add the 3 milks to the rice. Once the rice is cooked, stir in evaporated milk, sweetened condensed milk, and whole milk. Cook over medium-high heat and bring to a boil (watch carefully so it doesn't overflow). Reduce the heat to low and cook, stirring constantly, until the mixture is thick, about 18-20 minutes. The rice pudding will thicken as it cools.
- Taste for sweetness and add more sweetness if desired. Stir in cinnamon and vanilla bean paste, if desired.
- Make homemade whipped cream or use spray whipped cream. In a bowl, beat heavy cream and powdered sugar until soft peaks form.
- Serve. Spoon the warm rice pudding into bowls or chill in the refrigerator if you prefer to serve it cold. Top with fresh whipped cream and sprinkle with cinnamon.
Notes
Add more salt to the rice for more flavor. May add a cinnamon stick to cook with the rice to infuse the flavor into it.
This recipe is adapted from Food Network
Nutrition
Calories: 234kcal | Carbohydrates: 20g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 133mg | Potassium: 110mg | Fiber: 0.1g | Sugar: 9g | Vitamin A: 650IU | Vitamin C: 0.2mg | Calcium: 85mg | Iron: 1mg
