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

Managing Your Business
Senior Living Staff Cafeteria

FoodService Director recently spoke with operators across the country to see how they’re handling today’s labor challenges. One was Moe Memmolo, general manager for dining services at Taylor Senior Living Community in Laconia, N.H. Read on for his thoughts.

FSD : What’s your short- and long-term outlook for staffing, and what’s the most significant challenge to staffing?

MM: Laconia is part of what’s called the Lakes Region. It’s a seasonal enclave with many vacationers, a summerlong concert venue and an event called “Bike Week.” This all means competing with even more employers,...

Menu Development
Spicy Ramen Noodles Pork Shoyu Miso

Instant ramen has long been a go-to meal or snack for college students.

But the ramen being ladled up now in dining halls and other noncommercial venues is culinary light-years beyond those cellophane-wrapped packets. The broth alone can take a couple of days to make, the ingredients may be sourced from Japan—or at the very least, from an Asian distributor—and even the noodles may be made from scratch.

Authenticity is key. Or is it?

Ramen fuels a new concept

The Omori Ramen Bar debuted at Boston University in January, with input from the BU community to nail the...

Industry News & Opinion

As the topic of food insecurity continues to roil college campuses, the University of California Santa Barbara is seeking to meet its students’ needs with the addition of a second food pantry, which debuted last fall.

Miramar Food Pantry, which is open three days a week, is available to any UCSB student who qualifies, according to The Current, the news section of UCSB’s website. The pantry took over the space of a former retail market and is being run and funded by the university’s Housing, Dining and Auxiliary Enterprises.

“We’re supplementing what we get from the Foodbank...

Sponsored Content
Voyagers counter

From our partner LTI, Inc.

Building out a serving line comes with its fair share of challenges. Layout and design decisions come first, but operators must then decide how they plan on implementing that layout. Chief among those considerations is whether to use a modular or a customized one-piece serving counter.

When deciding on which type of counter, it becomes important to understand the advantages and disadvantages of both. Doing so will ensure counter chosen will meet the facility’s serving needs and will also help avoid issues in areas such as cleaning, electrical...

FSD Resources