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
1/4 cup slivered almonds, toasted (see Notes below)
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