Recipe for cooking dulce de leche rice pudding
Recipes from Mexico :: Mexican Desserts
2 1/2 (two and a half) c. whole milk, divided
1/3 c. long-grain white rice
1 cinnamon stick
3 large egg yolks
1/2 c. dulce de leche
1 tsp. vanilla extract
1/4 c. slivered almonds, toasted
Mix together 2 c. of the milk, the rice and the cinnamon stick in a med. saucepan. Let it come to a boil and simmer over med.-low heat until the rice is tender, 40 to 45 mins.
Discard the cinnamon stick and set the pan aside.
Whisk the remaining 1/2 c. 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 degrees fahrenheit, 3 to 5 mins. Remove from the heat and stir in the dulce de leche and vanilla extract. Stir until incorporated. Pour the pudding into a bowl, cover and refrigerate until cold, at least 4 hours or overnight.
Serve cold, sprinkle and distributed with almonds.
Serves 4.
