Tres Leches Rice Pudding Recipes

MEXICAN RICE PUDDING ("ARROZ CON LECHE")

Provided by Marcela Valladolid

Categories dessert

Time 43m

Yield 4 servings

Number Of Ingredients 8

Mexican Rice Pudding (

Steps:

Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender, about 18 minutes. Strain out the liquid, discard the cinnamon and reserve the rice. Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk. Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes. Add the raisins, and stir well. Transfer the pudding to a serving bowl. Dust the top of the pudding with ground cinnamon and serve.

Ingredients

7 cups water
1 cup long-grain white rice
One 4-inch cinnamon stick
One 12-ounce can evaporated milk
One 14-ounce can condensed milk
1 cup whole milk
3/4 cup golden raisins
Ground cinnamon, for dusting

TRES LECHES RICE PUDDING

My list of rice pudding loves is long. There's the Danish risalamande, with chopped almonds, whipped cream, and a sour cherry sauce, usually served at Christmas with a prize inside- one that I never win, not that I've been trying for thirteen years at my best friend's house or anything. There's kheer, with cardamom, cashews or pistachios, and saffron. There's rice pudding the way our grandmothers made it, baked for what feels like an eternity, with milk, eggs, and sugar. And there's arroz con leche, which is kind of like your Kozy Shack went down to Costa Rica for a lazy weekend and came back enviously tan, sultry, and smelling of sandy shores. As you can tell, I really like arroz con leche. But this- a riff on one of the best variants of arroz con leche I've made, which, in its original incarnation on my site, I adapted from Ingrid Hoffmann's wonderful recipe- is my favorite, for two reasons: First, it knows me. (That's the funny thing about the recipes I create!) It knows how preposterously bad I am at keeping stuff in stock in my kitchen, like milk, but that I seem always to have an unmoved collection of canned items and grains. Second, it's so creamy that it's like a pudding stirred into another pudding. The rice is cooked first in water. I prefer to start my rice pudding recipes like this, because I'm convinced that cooking the rice first in milk takes twice as long and doesn't get the pudding half as creamy. Also, it gives me a use for those cartons of white rice left over from the Chinese take- out I only occasionally (cough) succumb to. Then you basically cook another pudding on top of it, with one egg and three milks- coconut, evaporated, and sweetened condensed- and the end result will be the richest and most luxurious rice pudding imaginable. But why stop there? For the times when the word "Enough!" has escaped your vocabulary, I recommend topping it with a dollop of cinnamon- dusted whipped cream, for the icing on the proverbial cake.

Provided by Deb Perelman : Smitten Kitchen : Food Network

Categories dessert

Yield serves 8

Number Of Ingredients 10

Tres Leches Rice Pudding image

Steps:

Cook the rice: Put the rice, 2 cups of water, and the salt in a medium saucepan with a tight- fitting lid. Bring to a boil- you should hear the pot going all a flutter under the lid and puffing steam out the seam. Reduce to a low simmer, and let the rice cook for 15 minutes, until the water is absorbed. Remove the rice pot from the heat.
Once the rice is cooked, whisk the egg in a medium bowl, and then whisk in the evaporated milk. Stir the coconut and sweetened condensed milks into the rice, then add the egg mixture. Return the saucepan to heat and cook the mixture over medium- low heat until it looks mostly, or about 90 percent, absorbed (the pudding will thicken a lot as it cools), about 20 to 25 minutes. Stir in the vanilla extract, then divide the pudding among serving dishes. Keep the puddings in the fridge until fully chilled, about 1 to 2 hours.
To serve: Whip the heavy cream with the confectioners' sugar until soft peaks form. Dollop a spoonful of whipped cream on top of each bowl of rice pudding, dust with ground cinnamon, then enjoy.

Ingredients

1 cup (180 grams) long- grain white rice
3/4 teaspoon table salt
1 large egg
One 12- ounce can (11/2 cups or 355 ml) evaporated milk
One 13.5- ounce can (1 cups or 415 ml) unsweetened coconut milk
One 14- ounce can (11/4 cups or 390 grams) sweetened condensed milk
1 teaspoon vanilla extract
1 cup (240 ml) heavy or whipping cream, chilled
1 tablespoon confectioners' sugar
Ground cinnamon, to finish

TRES LECHES RICE PUDDING

Yield - 4 quarts Prep time 30 minutes Cooking time 30 minutes You will need to have the skill of multi-burner task-master to keep to the cooking time frame. Start the water boiling while you wash and soak the rice, and currants. You need two pots, a 6 quart, and a 4 quart. I used a very heavy 1960 Presto 6qt pressure cooker as my rice pot with a vented splatter shield for the vented lid because none of my newer pots were heavy enough for this quantity of rice. I have a nonstick 4 qt pot that I used for the milk. A heavy wooden spoon or heavy wooden spatula to fold the milk into the rice is also helpful. If you don't like currants, leave them and even leave the cinnamon out too. However, I strongly suggest keeping the cardamom. I spice and clarify my own butter three or four pounds at a time to stock my kitchen with because the seasoning in store bought Ghee is just too heavy. If you don't have clarified butter and use regular butter or store bought Ghee in this recipe you are on your own and the taste will be off. Clarifying butter is easy - stick a block of butter in a Pyrex pan in a 200 degree oven for ½ an hour. Skim off the crust, add spices such as cinnamon, cardamom, turmeric, etc. strain using cheese cloth and a common strainer into a jar and refrigerate. Be sure to not have any water in the clarified butter or it will mold and turn black. I put the clarified butter in glass for long term and will leave one out overnight to get to room temp to portion out 4ozs at a time in a small plastic container for the week and leave it in the cupboard. I usually have ready-to-go soft clarified butter for sautéing onions or other GP.

Provided by susie.freckle.face

Categories Dessert

Time 1h

Yield 4 Quarts, 16 serving(s)

Number Of Ingredients 18

Tres Leches Rice Pudding image

Steps:

Boil 7 cups water in a 6qt heavy pot with salt, cinnamon, vanilla extract, ½ C sugar, and cardamom.
Wash rice, soak in water 15 min, drain, rinse, and add to already boiling water.
Cook rice 18 minutes simmering over med-low boil until all water is absorbed with a vented lid, adding ½ cup(s) water if needed to keep from burning.
Take off heat.
Stir in the clarified butter and drained currants. Set the rice aside. Please note: the rice should be thoroughly cooked, firm, heavy, and somewhat sticky when it comes time to add the milk mixture.
Whisk in a 4 quart heavy pot over a low-medium flame the evaporated milk, 2 cups water, and 2 tsp cornstarch.
Temper the two egg yolks in a small bowl with some of the warmed milk.
Whisk the tempered egg yolks, and butter into the pot of milk.
Whisk in the heavy whipping crème, sugar, vanilla bean, and sweetened condensed milk.
Continue to whisk while heating until slightly thickened.
Fold the cooked milk mixture with the rice. This works well with a heavy wooden spoon.
Serve warm or room temperature.

Nutrition Facts : Calories 404.8, Fat 17.3, SaturatedFat 10.6, Cholesterol 82.4, Sodium 221.2, Carbohydrate 56.9, Fiber 0.8, Sugar 25.5, Protein 6

Ingredients

3 cups long-grain white rice
7 cups water, to start
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup sugar, natural
1 dash cardamom
2 tablespoons butter, clarified
1/2 cup currants, soaked and drained
1 (12 ounce) can evaporated milk
1 pint heavy whipping cream
7 ounces sweetened condensed milk, i.e. half a small can
2 egg yolks
2 cups water
2 teaspoons cornstarch
2 tablespoons butter, clarified
1/8 teaspoon vanilla bean seeds, from pod
3/4 cup sugar, natural

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TRES LECHES RICE PUDDING - THE CANDID APPETITE

Web Jul 14, 2020 Let’s cook the rice first. Place the rice, water and salt in a medium saucepan and bring to a simmer. Cover tightly with lid, lower …
From thecandidappetite.com
Reviews 7
Estimated Reading Time 5 mins
Servings 8-12
Total Time 50 mins

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!

Tres Leches Rice Pudding Recipes

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TRES LECHES RICE PUDDING

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