Dulce de Leche Rice Pudding with Toasted Almonds – a delicious recipe with milk, long grain white rice, cinnamon, egg yolks, vanilla, slivered almonds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix together 2 cups of the milk, the rice, and the cinnamon stick in a medium saucepan.
2
Bring to a boil and simmer over medium-low heat until the rice is tender, 40 to 45 minutes.
3
Discard the cinnamon stick and set the pan aside.
4
Whisk the remaining 1/4 cup milk with the egg yolks in a large bowl.
5
Add a little of the rice mixture at a time, whisking constantly.
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
Remove from the heat and stir in the dulce de leche and vanilla.
8
Stir until incorporated.
9
Pour the pudding into a bowl, cover, and refrigerate until cold, at least 4 hours or overnight.
10
Serve cold, sprinkled with almonds.
364
kcal
Calories
17
g
Fat
42
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 1/4 cups whole milk, 1/3 cup long grain white rice, 1 cinnamon stick, 3 large egg yolks, and more.
Yes, Dulce de Leche Rice Pudding with Toasted Almonds falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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