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Tres Leches Rice Pudding

Diana
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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Cuisine Latin American
Servings 6 to 8

Ingredients
  

  • 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
 

  • 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.
  • Add the rice and salt. Cook on low for about 20 minutes or until water has evaporated and rice is fully cooked.
  • Carefully remove the cinnamon sticks from the rice. At this point you can transfer the rice to a larger pot if you prefer.
  • Add the whole milk, evaporated milk and sweetened condensed milk to the rice.
  • Add the raisins to the pot.
  • Bring it to a boil and simmer over medium low heat while frequently stirring until it starts to thicken.
  • Remove from the heat and let it rest for a few minutes before serving.
  • Sprinkle each serving with ground cinnamon.

Video

Notes

  • You can serve it either warm or cold.
  • The longer you let it sit, the thicker it will be.
  • You can store it in the fridge for up to 5 days.
Keyword Christmas, Colombian, Desserts, Favorites, Holidays, Rice, Sweet
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