Tres Leches Sombi

⚽ World Cup 2018 Game 46 – Senegal vs. Colombia

Converting the delicious Senegalese rice pudding into a TRES LECHES SOMBI was a no-brainer. Coconut milk, along with condensed and evaporated milk, completes the trio for infusing Colombian flavors into the sombi. While it can be eaten warm, I prefer to refrigerate it and top with with fresh fruit to make a decadent and easy summer evening dessert.

Print Recipe

Tres Leches Sombi

Course

Breakfast, dessert, Snack

Cuisine

African, Colombian, Senegalese, South American

Servings

Ingredients

• 1/2 cup condensed milk
• 1/2 cup evaporated milk
• 1 cup coconut milk
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1.5 cups cooked white rice

Course Breakfast, dessert, Snack Cuisine African, Colombian, Senegalese, South American Servings Ingredients 1/2 cup condensed milk 1/2 cup evaporated milk 1 cup coconut milk 1/4 tsp salt 1 tsp vanilla extract 1.5 cups cooked white rice

Instructions

1. In a medium saucepan, combine all the milks + salt + vanilla extract over medium heat and cook for 5 minutes or until slightly reduced, stirring constantly to not burn the bottom.
2. Add rice and cook for 5 minutes, stirring until rice breaks down and thickens slightly. Remove from heat.
3. You can serve the sombi warm or refrigerate at least 2 hours and serve cold.

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