Cocktail Rice Pudding: Pina Colada, Mojito & Baileys

Three rice pudding recipes inspired by classic cocktails: pina colada (pineapple + coconut), mojito (lime + mint), and Baileys (whisky + condensed milk + coffee + cocoa). Each starts with 150 g high-starch rice cooked in plain water (no infusion, to let the cocktail flavors dominate), with the fruit/cocktail component cooked separately into a syrup before combining with the milk base.

download Extracted 2026-04-01

15m Prep

50m Cook

1h 5m Total

4 Servings

arroz-con-leche pina-colada mojito baileys coctel postre peruvian-dessert street-food fusion ron whisky lima menta pina coco master-cook victor-heredia negocio

Ingredients

Baileys Version

150 g white rice (high starch) - baileys (rinsed well; cooked in plain water (no infusion))
500 ml water - baileys (plain water)
200 g condensed milk (for homemade Baileys)
185 g whisky (commercial) (no need for premium quality)
1 tsp instant coffee
0.5 tsp cocoa powder
0.5 tsp vanilla extract
0.5 tsp glycerin (food-grade; prevents separation of the homemade Baileys emulsion)
1000 ml whole milk (UHT) - baileys (used to dissolve the homemade Baileys base and as the rice cooking liquid top-up)
20 g powdered milk - baileys (blended with whole milk)
150 g white sugar - baileys (added after milks; adjust to taste)
120 ml evaporated milk - baileys (less than other versions because Baileys contains its own cream; added at the end)

Mojito Version

150 g white rice (high starch) - mojito (rinsed well; cooked in plain water (no infusion))
500 ml water - mojito (plain water)
90 ml lime juice (Thai lime / limon tai) (freshly squeezed; can use regular Peruvian lime (limon sutil))
70 ml water (for lime syrup) (combined with lime juice and sugar)
180 g white sugar - mojito (cooked with lime juice + water until syrup; more sugar than pineapple version because lime has no natural sweetness)
10 g fresh mint leaves (cooked in the lime syrup; strained before adding to rice)
500 ml whole milk (UHT) - mojito
20 g powdered milk - mojito (blended with whole milk)
200 ml evaporated milk - mojito (added at the end after turning off heat; do not boil)
1 drop green food coloring (just 1 drop for a hint of green color) optional
splash rum (for serving) (added cold once dessert is chilled) optional

Pina Colada Version

150 g white rice (high starch) - pina colada (rinsed well; cooked in plain water (no infusion))
500 ml water - pina colada (plain water, no infusion (to let pineapple flavor dominate))
400 g fresh golden pineapple (blended without water, then strained to yield 250 ml concentrated juice)
120 g white sugar - pina colada (cooked with pineapple juice until syrup forms (to break molecular structure))
500 ml whole milk (UHT) - pina colada
20 g powdered milk - pina colada (blended with whole milk)
50 g coarse shredded coconut - pina colada (blended with the two milks; less than pure coconut version as pineapple must dominate)
200 ml evaporated milk - pina colada (added at the end, do not boil)
splash rum (for serving) (added cold once dessert is chilled) optional

Steps

1

PINA COLADA VERSION - Cook the rice: wash 150 g high-starch rice. Cook in 500 ml plain water (no infusion) over low heat 35-40 minutes, stirring constantly. Test by pressing a grain - must dissolve completely.

Tip: Using plain water instead of a spiced infusion lets the pineapple flavor dominate completely.

~40 min
2

PINA COLADA VERSION - Make pineapple syrup: blend 400 g fresh golden pineapple without water. Strain to yield 250 ml concentrated juice. Combine juice with 120 g sugar in a saucepan. Cook over low heat until reduced to a thick syrup (at least a third reduction). This breaks the molecular structure of the pineapple so it will not curdle the milk.

Tip: Golden pineapple is very sweet - adjust sugar accordingly. The syrup must reduce significantly to a thick, syrupy consistency.

~15 min
3

PINA COLADA VERSION - When rice is dry and fully cooked, add 500 ml whole milk blended with 20 g powdered milk and 50 g coarse shredded coconut. Simmer 5 minutes. Add the pineapple syrup, stir and simmer 2-3 minutes. Add 200 ml evaporated milk, bring to a boil, taste for sweetness, and turn off heat.

Tip: Do not over-boil the evaporated milk - it has higher fat content and can split if boiled too aggressively.

~12 min
4

PINA COLADA VERSION - Cool completely. Once cold, add a splash of rum per portion. Serve chilled.

Tip: Add alcohol only when cold - adding to hot dessert evaporates the alcohol.

~3 min
5

MOJITO VERSION - Cook the rice: wash 150 g high-starch rice. Cook in 500 ml plain water over low heat 35-40 minutes, stirring constantly until fully cooked.

~40 min
6

MOJITO VERSION - Make lime-mint syrup: combine 90 ml lime juice, 70 ml water, 180 g white sugar, and 10 g fresh mint leaves. Cook over low heat 8-10 minutes until reduced to a thick syrupy consistency. The lime acid structure breaks and the mint infuses. Strain before adding to rice.

Tip: Much more sugar is needed for mojito than pineapple version because lime has no natural sweetness. The syrup should reduce to almost an almibar (heavy syrup) texture.

~12 min
7

MOJITO VERSION - When rice is dry and cooked, add 500 ml whole milk blended with 20 g powdered milk. Simmer 4-5 minutes. Add the strained lime-mint syrup, stir and simmer 2-3 minutes. Turn off heat. Add 200 ml evaporated milk (do not reboil). Add 1 drop green food coloring. Cool, then add a splash of rum when cold.

Tip: Do not boil the evaporated milk after adding - it has high fat and may split. The green food coloring is optional but adds visual appeal.

~12 min
8

BAILEYS VERSION - Make the homemade Baileys: blend 200 g condensed milk, 185 g whisky, 1 tsp instant coffee, 0.5 tsp cocoa powder, 0.5 tsp vanilla extract, and 0.5 tsp glycerin until emulsified. The glycerin prevents separation.

Tip: No premium whisky needed - a commercial blend works fine. Glycerin is the key ingredient that holds the emulsion stable.

~5 min
9

BAILEYS VERSION - Cook the rice: wash 150 g high-starch rice. Cook in 500 ml plain water over low heat 35-40 minutes, stirring constantly until fully cooked.

~40 min
10

BAILEYS VERSION - When rice is dry and cooked, add 1 litre whole milk blended with 20 g powdered milk. Add 150 g white sugar. Simmer and reduce slightly. Add 120 ml evaporated milk and let it just come to a boil then turn off heat.

Tip: The Baileys version uses more whole milk (1 L) because the homemade Baileys already contributes creamy liquid. No butter is added - the alcohol would not pair well with the fat.

~12 min
11

BAILEYS VERSION - Once the rice pudding is cooled, add the homemade Baileys mixture and stir to combine. Serve cold.

Tip: Add the Baileys once cold to preserve all the alcohol notes and avoid emulsion from splitting with heat.

~3 min
12

All three versions: chill completely before serving - they thicken and the flavors develop as they cool. Serve in cups with optional garnishes (mint leaf, pineapple chunk, or cocoa dusting).

Tip: These desserts are best consumed cold - cold rice also has a lower glycemic index than warm.

~5 min

Nutrition (per serving)

420

Calories

Protein

72g

Carbs

10g

Fat

Fiber

Cultural Context

Victor Heredia describes himself as both a great fan of rice pudding and of cocktails, and fuses these passions in this video. Using 500 ml plain water instead of a spiced infusion is deliberate - he wants the cocktail essence to be the dominant flavor note. The Baileys version uses a homemade Baileys cream rather than buying the commercial product, making it more economical for a business context.