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+ servings

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!
4.34 from 3 votes


  • 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


  • 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.


Rice Variety

While this recipe works best with Arborio rice, you can use long-grain rice if that's all you have.

If serving cold

If serving cold, I recommend cooking the rice a little longer, past the al dente stage, as it will harden when chilled. Also, don't thicken too much cause it will continue thickening as it cools and will lose its creaminess when chilled.
If you find that even following these steps your pudding thickened up too much while chilling, you can add a splash of milk (or even heavy cream) to thin it out and get it back to the desired texture.

Storing leftovers

Store leftovers in an airtight container, in the fridge, for up to 4 days.


If you wish to reheat, place it back in a Dutch oven (or heavy bottomed pot) and reheat over gentle heat, adding a few tablespoons of milk to bring it back to a creamy consistency.

Can I freeze it?

Yes. You can freeze dulce de leche rice pudding for up to 3 months.