Tres leches rice pudding

Ingredients:

1 cup (180g) long-grain white rice
¾ tsp table salt
One 12-ounce can (1 ½ cups or 355 ml) evaporated milk
One 13.5-ounce can (1 7/8 cups or 415 ml) unsweetened coconut milk
One 14-ounce can (1 ¼ cups or 390 g) sweetened condensed milk
1 tsp vanilla extract
1 cup (240 ml) heavy or whipping cream, chilled
1 tbsp confectioners’ sugar
Ground cinnamon, to finish

Instructions:

Cook the rice: put the rice, 2 cups of water, and the salt in a medium saucepan with a tight-fitting lid. Bring to a boil
– you should hear the pot going all aflutter under the lid and puffing steam out the seam. Reduce to a low simmer,
and let the rice cook for 15 minutes, until the water is absorbed. Remove the rice pot from the heat.
Once the rice is cooked, whisk the egg in a medium bowl, and then whisk in the evaporated milk. Stir the coconut
and sweetened condensed milks into the rice, then add the egg mixture. Return the saucepan to heat and cook the
mixture over medium-low heat until it looks mostly, or about 90 percent, absorbed (the pudding will thicken a lot as
it cools), about 20-25 minutes. Stir in the vanilla extract, then divide the pudding among serving dishes. Keep the
puddings in the fridge until fully chilled, about 1 to 2 hours.
To serve: Whip the heavy cream with the confectioners’ sugar until soft peaks form. Dollop a spoonful of whipped
cream on top of each bowl of rice pudding, dust with ground cinnamon, then enjoy!