Dulce de Leche Rice Pudding
This creamy and indulgent Dulce de Leche Rice Pudding is about to become your favorite dessert! Alternating layers of dulce de leche and slightly spiced rice pudding, this rich and sweet treat is always a hit. Served warm or cold, it can be enjoyed all year round!
Ingredients
- 1 cup Carolina Arborio Rice
- 1 cinnamon stick
- 2 cloves
- 4 cups whole milk
- 1 14oz can sweet condensed milk
- 1 14oz can Evaporated milk
- 1/2 teaspoon kosher salt
- 1 tablespoon vanilla extract
- 1 cup dulce de leche, plus more for drizzling
- Ground cinnamon, for topping
Instructions
- In a large Dutch oven, combine the rice, cinnamon stick, cloves and milk. Cook, over medium heat, until it starts to boil. Then, lower the heat to medium-low, cover and cook until the rice is tender, about 20-25 minutes
- Stir in the sweet condensed milk, evaporated milk and salt. Continue cooking over medium-low heat, stirring often, until thickened, about 20 minutes. As the mixture starts thickening, it’s important to stir constantly, to prevent it from sticking to the bottom of the pot.
- When the rice pudding has thickened, add the vanilla extract and mix to combine. Remove from heat and let it cool slightly.
- To assemble the individual portions, spoon some dulce de leche in the bottom of glasses, individual dessert bowls or shooters. Add a few spoonfuls of rice pudding. Continue alternating the layers, finishing with a generous layer of rice pudding.
- Sprinkle with ground cinnamon and, if desired, drizzle some dulce de leche on top of the glasses.
- Serve warm, at room temperature, or chilled.