Tres Leches Rice Pudding with Cornflakes and Milk Crumbs

Among sweetened rice based desserts, our version of the rice pudding breaks from the traditional. Combining the best aspects of both baked custard and rice pudding, our baked tres leches rice pudding marries the tenderness of custard and the springy disposition of the rice. This dish displays all the hidden facets of milk: its slight sweetness and light creaminess. In contrast with the soft custard, the milk crumb and cornflakes provide a gamut of textures while enhancing the flavor of the custard itself. Seemingly intimidating and highly technical, our recipe can be easily replicated at home—not to mention, it looks stunning!

Baked Tres Leches Rice Pudding with Cornflakes and Milk Crumbs

Yield: 4–6 servings
Time: 1 hour and 20 minutes (20 min prep / 1 hr baking)


baked tres leches rice pudding

  • 1 cup sugar
  • ½ cup short-grain rice or sticky rice
  • ½ tsp salt
  • 6 large eggs
  • ¼ cup rum or brandy
  • 1 tsp vanilla extract
  • 1 cup cream
  • 1 cup evaporated milk
  • ¼ cup condensed milk
  • butter, for greasing pan
  • corn flakes, for garnish

milk crumb

  • ¾ cup instant milk powder
  • ¼ cup all purpose flour
  • 2 tbsp cornstarch
  • 2 tbsp sugar
  • ½ tsp kosher salt
  • 4 tbsp unsalted butter, melted
  • ½ cup white chocolate, melted

Sweet milk glaze

  • ¼ cup cream
  • ¼ cup condensed milk
  • ⅛ tsp cinnamon

Procedure: Milk Crumb

  1. Preheat oven to 250˚C.
  2. In a medium bowl, combine ½ cup of milk powder, flour, cornstarch, sugar, and salt.
  3. Add the butter and stir with spatula until the mixture forms small lumps. Spread the crumbs onto a baking sheet and bake for about 10–15 minutes. Remove from the oven and let cool completely.
  4. Return the crumbs to a bowl, toss with the remaining ¼ cup dry milk until evenly coated. Pour the white chocolate over the crumbs, keep tossing until the chocolate is cooled comepletely and is no longer sticky.

Procedure: Baked Tres Leches Rice Pudding

  1. Prepare a 9-inch pan or pie dish by greasing well with butter.
  2. Cook the rice with the salt in boiling water, as you would cook pasta. Remove after about 10 minutes, the rice should be al dente.
  3. In another pot, mix the cream, evaporated milk, and condensed milk. Cook over low heat until fully incorporated. Set aside to cool slightly.
  4. In a large mixing bowl, whisk together the eggs, sugar, rum, vanilla, and a pinch of salt until combined. Add the warmed milk and rice.
  5. Pour the custard into the prepared pan. The rice should settle evenly along the bottom.
  6. Bake at 180˚C for about 50–60 minutes, or until the top is golden brown and slightly firm to the touch.
  7. Remove and let cool in the pan. Serve cold or at room temperature and store any leftovers in the refrigerator covered with plastic wrap. Baked custard must be consumed within three days.

Procedure: Sweet Milk Glaze

Combine the cream, condensed milk, and cinnamon. Whisk until well combined.

Procedure: Assembly

At this point, you should have completed all the procedures for the components listed above: the baked tres leches rice pudding, milk crumbs, sweet milk glaze, and garnishes.

completed component portions

  • 4–6 rounds of baked rice pudding
  • ½ cup milk crumbs
  • ½ cup sweet milk glaze
  • ¼ corn flakes, for garnish

assembling everything together

  1. Place your cut baked rice pudding on your serving plate.
  2. Carefully spoon over around 2 tablespoons of the sweet milk glaze and spread evenly over the rice pudding.
  3. Scatter and arrange the milk crumbs and corn flakes on top. Serve immediately.

Did you enjoy our milky Tres Leches Rice Pudding? Send us a photo of your work, we'd love to see more of your kitchen projects. Email us your photos at


Our First Post: Why We Built Tablecrafter

I remember when the package from Amazon arrived at my doorstep. It was a typical brown box flashing that signature smirk under the logo, beckoning me to open it. After waiting almost sixty days for this package–because that's how long it takes if you live in the Philippines–I was ready.

The box contained a shiny new set of professional studio lights: the first quality product I've purchased since I could only afford shoddy China-made equipment earlier in my career. I hopped to my studio, unpacked the box, wept for a second, and finally, plugged the device. In astonishment, I looked at the bulb straight in the eye and relished this beautiful object. I hit the switch. Boom!

It exploded. In my face. The high-powered bulb seared my eyes and it blinded me for a minute. When I regained my vision, all I could see were the glass remains scattered on the floor and the stupidity of my actions. If not for the metal guard that sat in front of the bulb, I might have gone blind for good.

With the number of ignorant experiments I ran as a beginner who was equal parts eager and lost, I could write a half-exciting novel about all my mistakes. Now if I had a place to learn this, I could have spared myself the clunkery.

I've been practicing photography for almost ten years. I started my career taking pictures of people, but then eventually found myself focused on shooting only food because I had more fun with it. In fact, I run a photography studio called PhotoKitchen where I shoot food for clients: both mom n' pop restaurants and multinational corporations like Coca-cola, Nestle, and the big advertising agencies. I learned everything through the internet, and it was hard.

I did not have a mentor. I could not afford to study in a prestigious art school. Most of the learning materials available online and in bookstores were dry, outdated, or too casual. None could teach me what I wanted to learn at a price I could afford. I had to dive in and do stupid things like make light bulbs explode for me to learn to the craft.

In recent years, food photography and styling have risen in popularity because of platforms like Instagram and Pinterest, but the resources to practice and learn it have not. It's a deep, immersive, and enjoyable craft, and strangely, nobody's talking about it.

This is why we made Tablecrafter.

We hope that people who want to get into the visual art of food can do so at a fraction of the cost of art school, learn it in an incredibly short amount of time, and have great fun with it. We also want to help connect people who care about this craft: cooks, photographers, or simple food enthusiasts in a close-knit community that we'll try to build. And for those who want to do this as a career, we'll eventually offer serious resources for professional work.

We're only a few days old, and we still have plenty of work to do. Right now, we're focused on building more classes, creating more free content in our magazine, and helping people out.

I'd love to see you around! If you have any questions or concerns, please send me an email and I'll do my best to reply right away.

Mylene Chung (@mylenechung) directs photography and styling at Tablecrafter on top of running her own small studio called PhotoKitchen for the past eight years. She takes care of two fat cats. Send her an email to