Tres Leches Rice Pudding
A delicious creamy rice pudding made with whole milk, condensed milk and evaporated milk. Cooked until thick and creamy and topped with a little bit of cinnamon.
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 ¼ cups 532 ml water
- 2 cinnamon sticks
- 1 cup 225 g long grain rice
- Pinch salt
- 2 cups 472 ml whole milk
- 1 can (12 oz evaporated milk)
- 1 can (14 oz condensed milk)
- ½ cup 75 g raisins (optional)
- Ground cinnamon (optional)
Instructions
- 1
In a medium pot, bring water and cinnamon sticks to a boil over high heat. Let it simmer for a couple of minutes so the water can start absorbing the flavor of the cinnamon.
- 2
Add the rice and salt. Cook on low for about 20 minutes or until water has evaporated and rice is fully cooked.
- 3
Carefully remove the cinnamon sticks from the rice. At this point you can transfer the rice to a larger pot if you prefer.
- 4
Add the whole milk, evaporated milk and sweetened condensed milk to the rice.
- 5
Add the raisins to the pot.
- 6
Bring it to a boil and simmer over medium low heat while frequently stirring until it starts to thicken.
- 7
Remove from the heat and let it rest for a few minutes before serving.
- 8
Sprinkle each serving with ground cinnamon.