People are either in the corner of loving rice pudding (overall legit people in general) or hating it (those that kick puppies). It’s similar to tapioca. Do you like tapioca pudding (aka, you’re a fun, energetic, intelligent person), or do you hate it (otherwise known as a complete dud of a human). Now that I think about it, these questions should really be among the first you ask when entering into a new relationship or friendship.
I have had the tres leches rice pudding recipe marked in my Smitten Kitchen cookbook from the the day it entered into my home but finally, tonight was the night. If you’d like to read a review of the cookbook, click my post here.
As you know by now if you’re a consistent reader of my blog, I’m not into sweets so the desserts section of most of my cookbooks are without any notes, as I rarely even flip through them. Tonight’s occasion? A night with my girl, who does love sweets and, at the tender age of 9, needs to be converted into a lover of rice pudding as to not fail at life.
This recipe is really, really easy. It’s the kind of recipe where you pour a bunch a stuff into a pan, stir it a bit and magic just suddenly happens. I will say that it would be helpful to use a large pan, instead of the medium the recipe calls for, as the rolling simmer you keep the concoction on seems to come annoyingly close to the top of the pan. For serving, I used inexpensive stemless martini glasses similar to these, however any small bowl or glass will do. The sweet whipped cream on top adds the perfect touch and Jovie and I enjoyed it immensely. I think you will too.
This simple and delicious dessert is easy to make and the perfect finish to any meal!
1 cup long-grain white rice
3/4 t table salt
1 large egg
One 12-oz can evaporated milk
One 13.5-oz can unsweetened coconut milk
One 14-oz can sweetened condensed milk
1 t vanilla extract
1 cup heavy or whipping cream, chilled
1 T confectioners’ sugar
Ground cinnamon, to finish
Rice- Put the rice, 2 cups of water, and salt into a large pan with a lid. Bring to boil, reduce heat to a low simmer for around 15 minutes, until water is absorbed. (Note: I had to add more water at around 11 minutes as my water was absorbed but rice wasn’t cooked.) Remove from heat.
Whisk the egg in a bowl, then whisk in evaporated milk. Stir the coconut and sweetened condensed milks into the rice, then add the egg mixture. Return the pan to heat and cook over medium low until it looks mostly absorbed, around 20-25 minutes. It will absorb more as it cools. Stir in the vanilla extract, divide among serving cups and keep in the fridge until fully chilled, around 1-2 hours. (Note: I would add plastic wrap to the top as mine had a bit of discoloration and started to develop a hardened crust.)
Whip the confectioners’ sugar and heavy cream until soft peaks form. Add a dollop to each bowl, dust with cinnamon and enjoy!