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Tres Leches rice pudding

by Jonathan Cheung

Rich and silky for a special occasion, like Easter …

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Tres Leches rice pudding

Ingredients

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

Preparation

1

RICE COOKER or STOVETOP

2

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.

3

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

4

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.

5

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.

6

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.

7

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.

8

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.

9

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

10

Top with a sprinkle of cinnamon powder.


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