1 cup (180 grams) long- grain white rice
3/4 teaspoon table salt
1 large egg
One 12- ounce can (11/2 cups or 355 ml) evaporated milk
One 13.5- ounce can (1 cups or 415 ml) unsweetened coconut milk
One 14- ounce can (11/4 cups or 390 grams) sweetened condensed milk
1 teaspoon vanilla extract
1 cup (240 ml) heavy or whipping cream, chilled
1 tablespoon confectioners' sugar
Ground cinnamon, to finish
If you have 2 cups of leftover white rice, you can skip the first step, and jump in with the egg and three milks.
Karen L.
I've made this several times. It's easy and has turned out perfectly every time. Fantastic flavor and consistency. It's a little pricey with the three cans of milk but definitely worth it. I love rice pudding, but this recipe is over the top.
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