Dulce de Leche Rice Pudding

Dulce de Leche Rice Pudding Recipe

Region / culture: Spain | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Dulce de Leche Rice Pudding is a delicious and creamy dessert that combines the rich flavors of caramel and vanilla with the comforting texture of rice pudding. This recipe is perfect for those with a sweet tooth who are looking for a decadent treat to enjoy.

History

Rice pudding has been a popular dessert for centuries, with variations of the dish found in cultures around the world. The addition of dulce de leche, a sweet caramel-like sauce made from condensed milk, adds a unique twist to this classic recipe.

Ingredients

3 cups of cooked rice
0.33 cup of half & half
0.13 tsp of salt
1 cup plus 2 tbsp of caramel sauce
1.5 tsp of vanilla extract
0.5 cup of sour cream
0.33 cup of sliced almonds, lightly toasted

How to prepare

Combine rice and half & half in a 2 qt (1.89 liter) saucepan.
Cook over medium heat for 6 to 7 minutes, stirring constantly.
Stir in salt and 0.75 cup of caramel sauce.
Cook for 10 minutes, stirring constantly.
Remove from heat and stir in vanilla and sour cream. Allow to cool for 15 minutes.
Divide the pudding into 6 serving dishes.
Drizzle each serving with 1 tbsp of caramel sauce and almonds.

Variations

Add a pinch of cinnamon or nutmeg to the pudding for a warm and spicy flavor.
Swap out the almonds for chopped pecans or walnuts for a different nutty crunch.

Cooking Tips & Tricks

Be sure to stir the rice pudding constantly while cooking to prevent it from sticking to the bottom of the pan.

- Toasting the almonds before adding them to the pudding will enhance their flavor and add a nice crunch to the dish.

- For a richer flavor, you can use heavy cream instead of half & half in this recipe.

Serving Suggestions

Serve the Dulce de Leche Rice Pudding warm or chilled, topped with extra caramel sauce and a sprinkle of cinnamon for added flavor.

Cooking Techniques

Cooking the rice pudding over medium heat and stirring constantly will help to create a creamy and smooth texture.

Ingredient Substitutions

You can use regular milk instead of half & half for a lighter version of this recipe.

- If you don't have caramel sauce on hand, you can make your own by heating sweetened condensed milk until it caramelizes.

Make Ahead Tips

You can make the rice pudding ahead of time and store it in the refrigerator for up to 3 days. Just be sure to add the caramel sauce and almonds right before serving.

Presentation Ideas

Serve the Dulce de Leche Rice Pudding in individual ramekins or glass jars for a beautiful and elegant presentation.

Pairing Recommendations

Pair this rich and creamy dessert with a hot cup of coffee or a glass of cold milk for a delicious treat.

Storage and Reheating Instructions

Store any leftover rice pudding in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.

Nutrition Information

Calories per serving

320

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 2g

- Sugars: 25g

Fats

- Total Fat: 12g

- Saturated Fat: 5g

- Trans Fat: 0g

Proteins

- Protein: 5g

Vitamins and minerals

Calcium: 8% DV

- Iron: 4% DV

Alergens

Contains dairy (half & half, sour cream)

- Contains nuts (almonds)

Summary

This Dulce de Leche Rice Pudding is a rich and indulgent dessert that is high in carbohydrates and fats, making it a decadent treat to enjoy in moderation.

Summary

Dulce de Leche Rice Pudding is a decadent and creamy dessert that combines the flavors of caramel and vanilla with the comforting texture of rice pudding. This recipe is perfect for those looking for a sweet and indulgent treat to enjoy.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a warm summer day and I was visiting my dear friend Maria. We were sitting in her cozy kitchen, sipping on tea and chatting about our favorite recipes. Maria reached into a dusty old recipe box and pulled out a faded index card. As she read the ingredients aloud, I could feel my mouth watering in anticipation.

"Dulce de Leche Rice Pudding," Maria said with a smile. "It's a family recipe that has been passed down for generations."

I was intrigued. Rice pudding was always a favorite of mine, but I had never heard of adding dulce de leche to it before. Maria explained that dulce de leche is a sweet caramel-like sauce made from condensed milk, and when combined with rice pudding, it creates a decadent and creamy dessert.

Maria handed me the index card and insisted that I give it a try. I thanked her profusely and promised to make it for my family that weekend. As I drove home, I couldn't stop thinking about the delicious dessert I was about to create.

That weekend, I gathered all the ingredients and set to work in my own kitchen. The scent of simmering rice, milk, and vanilla filled the air as I stirred in the dulce de leche. I poured the mixture into a baking dish and popped it into the oven, eagerly awaiting the final result.

When I pulled the dish out of the oven, the pudding was golden brown and bubbling around the edges. I couldn't resist sneaking a taste before serving it to my family. The combination of creamy rice pudding and sweet dulce de leche was like nothing I had ever tasted before. It was a hit with my family, and I knew that this recipe would become a staple in my own kitchen.

Over the years, I have made Dulce de Leche Rice Pudding for countless family gatherings, potlucks, and dinner parties. Each time I make it, I am reminded of that first time in Maria's kitchen, and how a simple recipe can bring so much joy and delight to those who taste it.

As I continued to perfect the recipe, I made a few tweaks of my own. I added a pinch of cinnamon for warmth and depth of flavor, and a sprinkle of toasted almonds for crunch. These small additions elevated the dish to a whole new level, and my friends and family couldn't get enough of it.

One day, I was invited to a cooking competition at the local community center. I knew immediately that I would enter my Dulce de Leche Rice Pudding. As I stood in the bustling kitchen, surrounded by other talented chefs, I felt a surge of confidence. I whipped up a batch of my famous pudding, carefully garnishing it with a drizzle of extra dulce de leche and a sprinkle of cinnamon.

When the judges tasted my dish, their eyes lit up with delight. They praised the creamy texture, the rich flavor, and the perfect balance of sweetness. To my amazement, I was declared the winner of the competition. I was overjoyed and humbled by the recognition of my culinary skills.

Since then, I have continued to share my recipe with anyone who asks. I have written it down on countless recipe cards, passed it along to friends and family, and even posted it online for others to enjoy. I am always delighted when someone tells me that they have made my Dulce de Leche Rice Pudding and loved every bite.

As I look back on that fateful day in Maria's kitchen, I am grateful for the inspiration that led me to create this delicious dessert. It has become a beloved part of my culinary repertoire, and I know that it will continue to bring joy and happiness to all who taste it. Cooking has always been a passion of mine, and I am proud to have learned this recipe and shared it with the world.