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!

Quick Info

⏱️ 150 min • 🍽️ 4 servings • ⭐ 90%

Nutrition

666 cal • 11g protein • 90g carbs • 32g fat

Tags

[Central & South American] • [Gluten-Free] • [Vegetarian] • [Breakfast] • [Desserts] • [Snacks] • [High-Protein] • [High-Fiber]

Ingredients

• ¾ cup arborio rice
• 3 tablespoons sugar
• 2¼ cups whole milk
• 1 teaspoon kosher salt
• 1½ cups coconut milk, divided, plus more as needed
• ½ vanilla bean pod
• ⅓ cup sweetened condensed milk, plus more for serving
• 2 tablespoons unsalted butter, chilled and cubed
• 4 whole cinnamon sticks
• ⅓ cup unsweetened coconut flakes, toasted
• ½ cup golden raisins
• Peel of ½ orange
• 1 whole cinnamon stick
• 4 whole cloves
• 1½ cup hot water
• ½ cup unsweetened coconut flakes

Instructions Preview

1. Place the rice in a fine-mesh strainer and…
2. Transfer the rice to a 4-quart pot. Add th…
3. Use a paring knife to split the vanilla be…

…and 11 more steps

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Recipe by: Tikeyah Whittle, Breana Jackson • From: Tasty