Dulche de Leche Rice Pudding
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.
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
- 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.
- 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.
- 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.
- 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