Rice pudding is the nostalgic comfort food of my childhood. My dear Gram would often make a big pot of arroz con leche for breakfast, which I happily ate then and will continue to enjoy – even if the pot is all for me. Sadly, (and strangely) my family doesn’t have an appreciation for this kind of treat. Last night, I did get my girl to try two small tastes of this (she’s the picky one), and she said it was pretty good. I will make a believer out of her yet! 😉
Most recipes call for chilling the pudding for a couple of hours in the fridge – forget that! Why wait when this stuff begs to be eaten hot with just a pinch of cinnamon on top? This pudding was luxurious and creamy and not too sweet. Near perfect! Gram’s will always be the standard, but I think she’d approve of this 😉 Thanks for reading, enjoy!
Tres Leches Rice Pudding – adapted from Smitten Kitchen Cookbook
- 1 cup (180 grams) long- grain white rice
- 3/4 teaspoon table salt
- 1 large egg
- One 12- ounce can (11/2 cups or 355 ml) evaporated milk
- One 13.5- ounce can (1 cups or 415 ml) unsweetened coconut
- One 14- ounce can (11/4 cups or 390 grams) sweetened
- 1 teaspoon vanilla extract
- Ground cinnamon, to finish
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 a flutter under the lid and puffing steam out 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.
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, then divide the pudding among serving dishes. Chill your puddings for at least an hour if desired – I love mine warm with a sprinkling of cinnamon 🙂
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