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Tres Leches Rice Pudding

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 5 reviews
  • Author: Diana
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 to 8 1x
  • Cuisine: Latin American


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.


  • 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)


  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.


  • 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.