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Prep time
5 minutes
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Cook time
35 minutes
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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 Mota —Food52
Test Kitchen Notes
This recipe is shared in partnership with Coronado. —The Editors
Ingredients
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1/2 cup
rice
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3 cups
water
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1
cinnamon stick
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1/2 teaspoon
salt
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1 1/2 cups
evaporated milk (12-ounce can)
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1/2 cup
Coronado Dulce de Leche
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1 tablespoon
sugar
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1/2 teaspoon
ground nutmeg
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1/4 cup
chopped almonds (optional)
Directions
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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.
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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.
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Top with chopped almonds before serving.
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