Coconut Tres Leches Rice Pudding
  • 1 cup arborio rice or any short grain rice
  • 1 can sweet condensed milk (14 oz can)
  • 1 can full fat coconut milk ( 13.5 oz can)
  • 1-2 cups 2% fat milk
  • 1 cinnamon stick
  • Few tbsps of rose water (Optional but seriously delicious)
  • Few tbsps of shredded coconut for topping
  1. In a pot, add arborio rice along with around 3 cups of water and cinnamon stick. Bring it to a boil and simmer on medium-high heat until the rice is cooked through. We want the rice to be soft.
  2. Now once rice is cooked, if there is still water remaining strain or while cooking, if it starts to get dry add some more water. Discard the cinnamon stick.
  3. Now transfer the cooked rice to a big pot and add all three kinds of milk. Cook it on medium-low heat for 15-20 minutes. After that turn off the gas and it will seem very liquidy but don't worry. Once you keep it in refrigerator to chill for few hours, you will see that rice will absorb all the milk and it will turn into a thick consistency.
  4. It tastes best when served chilled with some rose water and toasted coconut.
  5. *For toasting coconut, simply toast coconut in a pan until golden.
Keep the pudding covered with plastic wrap. It stays good for upto 10 days when kept chilled.
Recipe by Naive Cook Cooks at