Dulce de Leche Rice Pudding From Vanessa Mota

November 30, 2021
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Photo by Julia Gartland. Prop Stylist: Megan Hedgpeth. Food Stylist: Kate Buckens.
  • Prep time 5 minutes
  • Cook time 35 minutes
  • Serves 6
Author Notes

This rice pudding is creamy and deliciously sweet, with the special touch of Coronado Dulce De Leche—known as cajeta, this caramelly sauce is made with goat’s milk for extra richness and complexity. It’s the perfect dessert for the holiday season, enjoyed by kids and adults alike. The smooth, creamy texture makes this simple recipe feel extra-luxurious, which is enhanced by the slight crunch of the chopped almonds.

You can serve this rice pudding hot or cold—both ways are equally delicious! If you plan on serving it cold, let the rice pudding cool to room temperature then place it covered in the fridge for at least 2 hours. Top your rice pudding with chopped almonds or some whipped cream and a sprinkle of cinnamon for the just-right finishing touch. —Vanessa MotaFood52

Test Kitchen Notes

This recipe is shared in partnership with Coronado. —The Editors

What You'll Need
  • 1/2 cup rice
  • 3 cups water
  • 1 cinnamon stick
  • 1/2 teaspoon salt
  • 1 1/2 cups evaporated milk (12-ounce can)
  • 1/2 cup Coronado Dulce de Leche
  • 1 tablespoon sugar
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup chopped almonds (optional)
  1. Place the rice, water, cinnamon stick, and salt in a large pot over medium heat. Let simmer until the rice is tender, about 20 minutes. Stir occasionally to avoid sticking.
  2. Add the evaporated milk, Coronado Dulce de Leche, sugar, and nutmeg. Stir to combine. Let simmer until it reaches a pudding-like consistency, about 10 to 15 minutes. Turn off the heat and cover to let the rice pudding cool down slightly.
  3. Top with chopped almonds before serving.

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