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Dulce de Leche Rice Pudding

in Diana's Recipe Book

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(total ratings: 2)
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Servings: 4
Dulce de leche, a latin american caramel sauce, works as dessert on its own or as an ingredient in cookies, cakes, puddings, muffins, and ice cream. Dulce de leche is available at most American supermarkets and online from www.gauchogourmet.com.

Rice pudding flavored with dulce de leche makes a marvelous combination of "comfort foods". I also like the rice pudding served warm (just heat for 30 seconds in the microwave on HIGH in a microwave-safe bowl), sprinkle with a little ground cinnamon and Enjoy......Diana, Diana's Desserts.

2 1/4 cups whole milk
1/3 cup long-grain white rice
1 cinnamon stick
3 large egg yolks
1/2 cup dulce de leche* (see Notes below)
1 teaspoon vanilla extract

Garnish: (optional)
1/4 cup slivered almonds, toasted (see Notes below)
Ground cinnamon

Mix together 2 cups of the milk, the rice, and the cinnamon stick in a medium saucepan. Bring to a boil and simmer over medium-low heat until the rice is tender, 40 to 45 minutes. Discard the cinnamon stick and set the pan aside.

Whisk the remaining 1/4 cup milk with the egg yolks in a large bowl. Add a little of the rice mixture at a time, whisking constantly. When all the rice has been added, return the pudding to the pan and cook over low heat, stirring, until the temperature of the pudding reaches 160°F (71°C) using an instant-read thermometer, approximately 3 to 5 minutes. Remove pudding from heat and stir in the dulce de leche and vanilla. Stir until incorporated.

Pour the pudding into a bowl, cover, and refrigerate until cold, at least 4 hours or overnight. Serve cold (or warmed just a bit in microwave), sprinkled with toasted slivered almonds and a sprinkle of ground cinnamon (optional).

Notes from Diana's Desserts:
I used Veronica Dulce de Leche (which is made in Argentina). I purchased it at www.gauchogourmet.com. Gaucho Gourmet carries several different brands of Dulce de Leche for your eating pleasures.

How to Toast Slivered Almonds

Place slivered almonds in a medium size skillet on stove top and toast almonds (shaking skillet a few times while toasting) on low heat until golden brown. You want the almonds to be a light to medium golden brown color, not dark. Watch them carefully as you don't want them to burn. Remove toasted almonds from heat and place on a plate until ready to use.

Makes 4 servings.

Photograph taken by Diana Baker Woodall© 2005

Date: December 31, 2005


Reviewer: mariam saad
Reviewer: larry laird

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