Tres Leches Rice Pudding Ice Cream
  • 1 cup arborio rice or any other short grain rice
  • 1 can sweet condensed milk (14 oz can)
  • 1 can full fat coconut milk (13.5 oz can)
  • 2 cups full fat milk
  • 1 cinnamon stick
  • 4 tbsp sugar
  • 6 egg yolks
  • Few tbsp of rose water (optional but seriously delicious, STRONGLY SUGGESTED)
  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 and mushy.
  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 sweet condensed milk and coconut milk. Cook it on medium-low heat for 15-20 minutes.
  4. On other side, whisk egg yolks in a bowl. Warm up the full fat milk in a pot and once it 's warm add few tbsps of the warmed up milk into the bowl while whisking continuously so yolks don't curdle.Add the milk & egg mixture into the remaining warmed full fat milk and cook on slow whisking continously until it starts to get slightly thick. Now add this mixture to the rice mix and stir around and cook on low for another 10-15 minutes or more and you will notice that the rice pudding will start to become thick. Keep stirring it in between so it doesn't stick to the bottom.
  5. Bring it to room temperature and then chill covered in refrigerator for good 1-2 hours or overnight.
  6. Now add it to the already chilled bowl of ice cream maker and churn in ice cream maker as per your manual instructions. While churning add good big tbsps of rose water in the ice cream.
  7. Transfer to an air tight container and freeze until ready to serve.
  8. This makes around 1.5 quarts of ice cream. I had to do it in two batches in my ice cream maker.
Recipe by Naive Cook Cooks at