A Brazilian take on the classic tres leches cake, this is a different type of rice pudding, very creamy, with the addition of condensed milk and coconut milk.
6 people made this
250ml coconut milk
1 (397g) tin sweetened condensed milk
2 tablespoons butter
2 teaspoons vanilla extract
ground cinnamon for sprinkling
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Method Prep:5min › Cook:40min › Ready in:45min
In a large saucepan combine milk, coconut milk and condensed milk. Mix well, then add rice and butter. Bring it to medium heat and cook, stirring constantly until small bubbles begin to form around the rice; reduce heat to low.
Cover pan and simmer, stirring every so so often, for about 30 minutes or until rice is soft.
When rice is cooked, remove from heat and stir in the vanilla. Transfer to a serving dish and sprinkle with cinnamon. Serve hot, or refrigerate for at least 4 hours to serve chilled.