Made with 3 creamy kinds of milk, fluffy white rice and vanilla, this rice pudding take on a classic tres leches cake is perfect for any occasion!
Prepare rice according to package directions.
In a medium bowl, combine egg and evaporated milk.
Stir sweetened condensed milk and coconut milk into cooked rice. Add egg mixture and stir well.
Place pot back on stove over medium heat. Bring to a simmer stirring frequently. Do not boil.
Once mixture is simmering, reduce heat to low. Continue to cook, stirring occasionally, for 20-25 minutes, or until pudding starts to thicken.
Remove from heat and stir in vanilla. Pudding will continue to thicken as it cools.
Portion pudding into individual serving dishes and garnish with fruit.
Tres leches comes from a Latin-American inspired sponge cake dessert called torta or pastel de tres leches meaning 3 milk cake. Although originating in Central America, it has quickly become a worldwide success in many different countries.
The cake version is commonly soaked in evaporated milk, condensed milk and heavy cream, however, for our rice pudding, we’ve swapped out the heavy cream for something a bit lighter and tastier — coconut milk. You can also use light coconut milk for an even lighter taste.
The base for a tres leches cake makes for a heavenly combination of fluffy white rice pudding simmered in 3 different creamy kinds of milk.
As this recipe calls for cooked rice, take this opportunity to repurpose your leftover rice and turn it into something truly delicious!
Never made rice pudding before? Make sure to read over our guide to making the perfect rice pudding before you dig in. Once you’ve mastered the basics you can move onto other flavors like a Pumpkin Spice latte Rice Pudding or a Chocolate Rice Pudding.