Tres Leches rice pudding

by Jonathan Cheung

Rich and silky for a special occasion, like Easter …

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Tres Leches rice pudding


Rice cooker OR Stovetop

  • 1 cup / 250mL Dainty Royal long grain Rice
  • 2 cups / 500mL Water
  • 3/4 tsp Salt
  • 1 can / 354mL Evaporated Milk
  • 1 can / 398mL Coconut Milk
  • 1 can / 300mL Sweetened Condensed Milk
  • 1 tsp. Vanilla
  • Optional: 1 cup / 250mL 35% Whipping Cream
  • Optional: 1 Tbsp Icing Sugar
  • Ground Cinnamon, to garnish





Place the rice, salt and water in the bowl of your rice cooker, OR in a pot on stovetop, and cook according to package directions. 15 minutes.


Fluff the cooked rice and allow to sit for 5 minutes.


Meanwhile in a bowl, whisk together the egg, evaporate milk, coconut milk, and sweetened condensed milk. Stir into the cooked rice in your rice cooker OR the pot on stovetop.


IMPORTANT: If you do not stir during this next step of cooking, the egg may overcook and curdle in the pudding, resulting in an unpleasant texture.


If using a RICE COOKER, turn on the rice cooker again - using a wooden spoon - remove the lid every 3-4 minutes and stir the contents of your cooker until the rice has absorbed most of the liquid. If cooker switches off and it's still too liquid, stir and wait 5 minutes, then press the ON button again. The cooker switches off because it gets too hot.


If you are using a POT ON STOVETOP, using medium-low heat warm the pot and stir the contents of your cooker until the rice has absorbed most of the the liquid, approximately 20 minutes.


The 'pudding' should be slightly saucy when you remove from heat. Add in the vanilla and divide among serving bowls or a large bowl. Chill for 1-2 hours.


Optional for serving, whip the cream with the sugar and add a dollop on each serving.


Top with a sprinkle of cinnamon powder.

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