Dulche de Leche Rice Pudding

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
15

Robert Wood Johnson University Hospital shares an easy way to make a fancy dessert. From making the simple preparation the night before, this dessert comes together quickly and tastefully.

Ingredients

2 1/4 cups water
1 1/2 cups short-grain rice, soaked overnight
1/2 cup water
1 piece cinnamon stick
2 tbsp. anise seed, crushed
1 12-oz. can evaporated milk
1 12-oz. can premade dulce de leche, plus more for serving (can be homemade)
1 tbsp. vanilla extract
1/4 tsp. salt

Steps

  1. Combine 2 1/4 cups of water and rice in saucepan. Bring to boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes, until rice is tender.
  2. While rice is cooking, combine 1/2 cup of water, cinnamon stick and anise seed in another saucepan over medium high-heat. Bring mixture to a low boil for 3 minutes, then remove saucepan from stove. Strain flavored water into bowl and set aside, discarding cinnamon stick and anise pieces.
  3. After rice has simmered for 20 minutes, over low heat, gradually stir evaporated milk and dulce de leche into rice. Mix in cinnamon and anise-flavored water, vanilla and salt. Continue to stir until mixture thickens, 7 to 10 minutes.
  4. If pudding is too watery after 10 minutes, turn up heat to medium low and stir continuously. If pudding gets too tight before reaching desired consistency add little bit of water to loosen. When pudding reaches desired consistency, remove from heat and pour into individual dishes or large bowl, drizzle with dulce de leche sauce. Store in refrigerator until service.

Recipe by Robert Wood Johnson University Hospital

More From FoodService Director

Industry News & Opinion

Dining hall workers at Stanford University in Stanford, Calif., have been asked to remove stickers worn in protest of working conditions at the school’s dining halls, The Stanford Daily reports.

School officials say that the stickers with the statement “Respect and a Fair Workload” go against a union-university agreement that states union members may not wear “insignia [with] any message that is vulgar, profane, or disparaging of Stanford, or that results in conflict or disruption in the workplace.”

In a conversation with The Daily, Seth Leibson, senior organizer for SEIU...

Industry News & Opinion

The School Nutrition Foundation has named its five School Nutrition Heroes for 2018.

The honorees were nominated by their peers and then selected by the SNF for helping end hunger for homeless and low-income students and their families.

Those chosen are:

Paula Angelucci, child nutrition director, Colonial School District; New Castle, Del. Anthony Terrell, culinary specialist, Shelby County Schools; Memphis, Tenn. April Laskey, director of school nutrition, Billerica Public Schools; Billerica, Mass. Lynne Shore, food service director, Willamina School District;...
Sponsored Content
spring desserts

From Bistro Collection® Gourmet Desserts.

Consumers and operators alike often associate seasonal desserts with pumpkin pie, gingerbread and candy canes—after all, winter is a season closely associated with indulgence.

But after the winter holidays, when people are hitting the gym and holding themselves to New Year’s Resolution diets, desserts don’t get as much attention. For operators, this can mean a lag in sales of sweets—but it’s not a lost cause. Updating springtime dessert menus to reflect the change in what diners are looking for can generate excitement and boost...

Industry News & Opinion

Sidney Central School District in Sidney, N.Y., has received $58,783 from the state to improve its farm-to-school program, The Daily Star reports.

The grant will be used to aid in appointing a farm-to-school coordinator and assistant who will help source local farm products for 10 districts in the region for NY Thursday, an initiative where cafeterias attempt to serve meals made entirely by local ingredients every Thursday.

The funding is part of a $12 million award spread among 12 districts throughout the state by Gov. Andrew Cuomo.

Read the full story via...

FSD Resources