Arroz Con Tres Leches
This creamy coconut-vanilla rice pudding takes a cue from tres leches cake with a mixture of whole, coconut, and sweetened condensed milks. Orange and spice-infused golden raisins add a pop of brightness. Have leftovers? Turn them into arancini the next day!
2 hr 30 min
2 hr 30 min
2 hr 30 min
2 hr 30 min
for 4 servings
- ¾ cup arborio rice (150 g)
- 3 tablespoons sugar
- 2 ¼ cups whole milk (540 mL)
- 1 teaspoon kosher salt
- 1 ½ cups coconut milk (360 mL), divided, plus more as needed
- ½ vanilla bean pod
- ⅓ cup sweetened condensed milk (80 mL), plus more for serving
- 2 tablespoons unsalted butter, chilled and cubed
- 4 whole cinnamon sticks
- ⅓ cup unsweetened coconut flakes (35 g), toasted
- ½ cup golden raisin (80 g)
- ½ orange, peel
- 1 whole cinnamon stick
- 4 whole cloves
- 1 ½ cups hot water (360 mL)
- ½ cup unsweetened coconut flakes (50 g)
- Calories 659
- Fat 30g
- Carbs 91g
- Fiber 21g
- Sugar 53g
- Protein 11g
Estimated values based on one serving size.
- Place the rice in a fine-mesh strainer and thoroughly rinse under cool water for about 5 minutes, or until the water runs clear. Let the rice sit in the strainer for 3–5 minutes to dry slightly.
- Transfer the rice to a 4-quart pot. Add the sugar and stir to coat the rice, then add the whole milk, salt, and ¾ cup (180 ml) coconut milk.
- Use a paring knife to split the vanilla bean pod in half lengthwise, then scrape out the seeds. Add the seeds and scraped pod to the pot with the rice.
- Cook the rice mixture over medium heat, stirring to scrape the bottom and sides of the pot often to prevent sticking or burning, until al dente, about 25 minutes. Add the sweetened condensed milk and continue cooking until tender, but not mushy, about 10 minutes more.
- Remove the pot from the heat and stir in ¼ cup coconut milk and the butter until fully incorporated.
- If serving the pudding warm, cover the pot until ready to serve. Otherwise, transfer the rice pudding to a small glass baking dish. Cover with plastic wrap, pressing directly against the surface of the pudding to prevent a skin from forming. Let cool at room temperature for 20–30 minutes, then transfer to the refrigerator for at least 2 hours, or overnight.
- Meanwhile, make the toasted cinnamon: Preheat the oven to 400°F (200°C). Line a small baking sheet with parchment paper.
- Place the cinnamon sticks on the prepared baking sheet and toast in the oven for 5–7 minutes, or until dark brown and fragrant. Remove from the oven and let cool for 5 minutes. Reduce the oven temperature to 300°F (150°C).
- Transfer the cinnamon sticks to a spice grinder or blender and grind into a fine powder. Transfer the ground toasted cinnamon to a small jar or airtight container and keep at room temperature in a cool dry place for up to 1 month.
- Make the citrus-infused raisins: Add the raisins, orange peel, cinnamon stick, cloves, and hot water to a 4-cup heatproof bowl and let steep for at least 20 minutes, up to overnight.
- Toast the coconut: Spread the coconut in a single layer on a small rimmed baking sheet and toast in the oven until golden brown, 7–10 minutes.
- When ready to serve, transfer the pudding to a large bowl if not still in the pot (remove and discard the vanilla bean pod). Stir in the remaining ½ cup coconut milk until just incorporated, adding more as needed to reach your desired consistency.
- Divide the pudding between serving bowls or glasses. Place a teaspoon of the ground cinnamon in a fine-mesh sieve and dust evenly over the pudding. Sprinkle the toasted coconut and citrus-infused raisins on top and a drizzle with sweetened condensed milk.
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