There’s something so comforting about rice pudding. It’s creamy and hearty all at the same time. You can eat it warm or cold. It’s an excellent way to use up leftover rice, and it doesn’t take long to make. When I received my Fiesta themed August American Gluten Free box, I was so excited to see Delta Blues Rice inside. While the American Gluten Free pamphlet inside suggested Tres Leche cake, I was instantly curious if I could make Tres Leche Rice pudding.
I searched the ‘net to see if anyone else created a Tres Leche Rice Pudding. Turns out, many had. Finally, I settled on the recipe from the Smitten Kitchen cookbook, by Deb Perelman. Her recipe calls for three canned milks – evaporated, sweetened condensed, and coconut milk. How handy is that?! I almost never buy cream or half-and-half, let alone whole milk like so many recipes require. To these you simply add some eggs, rice and spice. Sweet and simple!
I diverted from Deb’s Tres Leche Rice Pudding recipe only slightly. Her recipe calls for one egg. I instead chose to use two egg yolks, like in my dairy-free pudding recipe. While many recipes called for cinnamon, I was a bit more creative. I chose to use my Penzey’s Baking Spice, which contains two types of cinnamon, anise and cardamom. (Which made my gluten-free blueberry zucchini bread amazing!) I wish I could just open the bottle and run it under your nose. There’s nothing more inviting than that smell! I added some to the water when I cooked my Delta Blues Rice, and added more later as I added the three milks to the pot.
This Tres Leche Rice Pudding is absolutely fantastic. Imagine if Creme Brulee and Rice Pudding had a baby. Want to take it to the next level? Therefore, I highly suggest adding just a touch of cajeta, or goat’s milk caramel. I’ve longed for it ever since we had it at Frita Batidos. Miraculously, my husband found some at the store just a few short days ago. All you need is just a touch to send your taste buds soaring! With or without the goat’s milk caramel, don’t wait until your next fiesta to try this recipe. Your mouth will thank you!
Tres Leche Rice Pudding
via Deb Perelmen of Smitten Kitchen
1 cup Long Grain White Rice (I used Delta Blues Rice)
2 cups water
2 tbsp butter
1/2 tsp Penzey’s Baking Spice
1 can evaporated milk
2 egg yolks
1 can sweetened condensed milk
1 can coconut milk
1/s tsp Penzey’s Baking Spice
1 tsp vanilla
1. Add rice, water, butter and Penzey’s Baking Spice to non-stick pot. Bring to a boil, cover and simmer for 15 minutes. Just until the water is completely absorbed.
2. In a bowl, whisk egg yolks and evaporated milk. When rice is done cooking, remove from heat and add the sweetened condensed milk, coconut milk, and another 1/2 tsp of the Penzey’s Baking Spice. Stir to combine. Finally, stir in the egg and evaporated milk mixture.
3. Return pot to stove. Simmer over low heat until mixture starts to bubble. Cook for 15-20 minutes, until at least half of milk mixture is absorbed. The pudding will continue to thicken as it cools, so it’s okay if it still looks a bit soupy. If you find it getting too thick as it starts to cool, you can some regular milk.
4. Spoon Tres Leche Rice Pudding in glasses / container and allow to cool to room temperature. Cover and place in refrigerator for 1-2 hours. When ready to eat, you can top with whip cream and cinnamon, if desired.
**Note- I cooked mine a bit too long and it was too thick as it started to cool. Solution? I simply stirred in some regular milk to thin it down.
Are you a rice pudding lover? Are you pro raisin or con? Check out my Rice Grits and Bits Waffles to learn more about Delta Blues Rice!
**This page contains affiliate links.