Dulce de Leche Rice Pudding with Toasted Almonds

1. 1

   Mix together 2 cups of the milk, the rice, and the cinnamon stick in a medium saucepan.

2. 2

   Bring to a boil and simmer over medium-low heat until the rice is tender, 40 to 45 minutes.

3. 3

   Discard the cinnamon stick and set the pan aside.

4. 4

   Whisk the remaining 1/4 cup milk with the egg yolks in a large bowl.

5. 5

   Add a little of the rice mixture at a time, whisking constantly.

6. 6

   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 160F, 3 to 5 minutes.

7. 7

   Remove from the heat and stir in the dulce de leche and vanilla.

8. 8

   Stir until incorporated.

9. 9

   Pour the pudding into a bowl, cover, and refrigerate until cold, at least 4 hours or overnight.

10. 10

    Serve cold, sprinkled with almonds.

* Per serving · 4 servings · Values may vary.