Tres Leches Rice Pudding
I’m no stranger to tres leches cake nor am I a stranger to turning it into a delicious ice cream flavor (yes, ice cream). This Tres Leches Rice Pudding is a riff off of Deb Perelman‘s recipe from the Smitten Kitchen Cookbook. I topped it with some fresh whipped cream, sprinkles and a cherry because that’s the way I love to eat my tres leches cakes. The best part isn’t the fact that it tastes *just* like the traditional cake, no the best thing is that it’s so much easier and faster to make. No need to turn on the oven, and since I prefer my rice pudding chilled, this is the perfect summer treat to make for when you want to cool down with a delicious sweet. This is the one to keep on hand this summer!
This isn’t a low calorie dessert in the slightest, and so I’m warning you now that it is an over-the-top dessert. One you make when you’re craving something super sweet and you want a decadent dessert. I hope you’ll give it a try soon and be sure to let me know what you think below. As always, I’m here if you have any questions, comments or concerns.
Tres Leches Rice Pudding
Equipment
- Saucepan
Ingredients
- 1 cup arborio or long grain white rice rinsed
- 1/2 teaspoon table salt
- 2 cups water
- 1 large egg
- 12 ounces evaporated milk
- 14 ounces sweetened condensed milk
- 1 1/2 cups whole milk
- 2 teaspoons vanilla extract divided
- 1/2 teaspoon almond extract
- 2 tablespoons unsalted butter
- 1 cup cold heavy whipping cream
- 1 tablespoon confectioner’s sugar
- 2 tablespoons sprinkles
- 1/4 cup maraschino cherries for garnish
Instructions
- Place the rice, water and salt in a medium saucepan and bring to a simmer. Cover tightly with lid, lower flame and cook until tender, about 18 to 20 minutes. Turn off the flame and do not open the lid. Allow to rest for 10 minutes.
- In a large saucepan, whisk together the egg, evaporated milk, condensed milk, and whole milk. Add in the rice and cook over medium-low heat. Bring to a simmer and cook, stirring often, until the pudding as thickened, about 20 to 25 minutes.
- Remove the pot from the heat and stir in 1 teaspoon vanilla, almond extract and butter until melted through and silky smooth. At this point you can either cool the pudding a bit and then store in the fridge until chilled through, or you can eat it warm. Right before serving, beat the cream with the remaining vanilla and powdered sugar until soft peaks form. Spoon the pudding into serving glasses and top with a dollop of fresh whipped cream, sprinkles and a cherry. Enjoy!
