Dulce De Leche Rice Pudding Recipes

DULCE DE LECHE RICE PUDDING

Brown rice lends a wonderful nuttiness to this tasty treat. "I'm sure your family will love this sweet and salty version of down-home comfort food." Carla Cervantes - Modesto, California

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 6 servings.

Number Of Ingredients 11

Dulce de Leche Rice Pudding image

Steps:

In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until water is absorbed., Stir in milk. Bring to a boil. Reduce heat; simmer, uncovered, for 12-16 minutes or until thick and creamy, stirring occasionally. Add caramels, stirring until melted. Discard cinnamon sticks., Spoon into dessert dishes. In a small bowl, combine coarse sugar and kosher salt; sprinkle over pudding. Serve warm or cold.

Nutrition Facts : Calories 294 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 166mg sodium, Carbohydrate 50g carbohydrate (25g sugars, Fiber 1g fiber), Protein 7g protein.

Ingredients

2 cups water
1/2 cup uncooked brown rice
1/2 cup uncooked long grain rice
1/4 cup sugar
1-1/2 cinnamon sticks (3 inches)
1 tablespoon butter
Dash salt
1 can (12 ounces) evaporated milk
8 caramels
1 tablespoon coarse sugar
1/8 teaspoon kosher salt

MEXICAN RICE PUDDING ("ARROZ CON LECHE")

Provided by Marcela Valladolid

Categories dessert

Time 43m

Yield 4 servings

Number Of Ingredients 8

Mexican Rice Pudding (

Steps:

Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender, about 18 minutes. Strain out the liquid, discard the cinnamon and reserve the rice. Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk. Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes. Add the raisins, and stir well. Transfer the pudding to a serving bowl. Dust the top of the pudding with ground cinnamon and serve.

Ingredients

7 cups water
1 cup long-grain white rice
One 4-inch cinnamon stick
One 12-ounce can evaporated milk
One 14-ounce can condensed milk
1 cup whole milk
3/4 cup golden raisins
Ground cinnamon, for dusting

TRES LECHES RICE PUDDING

My list of rice pudding loves is long. There's the Danish risalamande, with chopped almonds, whipped cream, and a sour cherry sauce, usually served at Christmas with a prize inside- one that I never win, not that I've been trying for thirteen years at my best friend's house or anything. There's kheer, with cardamom, cashews or pistachios, and saffron. There's rice pudding the way our grandmothers made it, baked for what feels like an eternity, with milk, eggs, and sugar. And there's arroz con leche, which is kind of like your Kozy Shack went down to Costa Rica for a lazy weekend and came back enviously tan, sultry, and smelling of sandy shores. As you can tell, I really like arroz con leche. But this- a riff on one of the best variants of arroz con leche I've made, which, in its original incarnation on my site, I adapted from Ingrid Hoffmann's wonderful recipe- is my favorite, for two reasons: First, it knows me. (That's the funny thing about the recipes I create!) It knows how preposterously bad I am at keeping stuff in stock in my kitchen, like milk, but that I seem always to have an unmoved collection of canned items and grains. Second, it's so creamy that it's like a pudding stirred into another pudding. The rice is cooked first in water. I prefer to start my rice pudding recipes like this, because I'm convinced that cooking the rice first in milk takes twice as long and doesn't get the pudding half as creamy. Also, it gives me a use for those cartons of white rice left over from the Chinese take- out I only occasionally (cough) succumb to. Then you basically cook another pudding on top of it, with one egg and three milks- coconut, evaporated, and sweetened condensed- and the end result will be the richest and most luxurious rice pudding imaginable. But why stop there? For the times when the word "Enough!" has escaped your vocabulary, I recommend topping it with a dollop of cinnamon- dusted whipped cream, for the icing on the proverbial cake.

Provided by Deb Perelman : Smitten Kitchen : Food Network

Categories dessert

Yield serves 8

Number Of Ingredients 10

Tres Leches Rice Pudding image

Steps:

Cook the rice: Put the rice, 2 cups of water, and the salt in a medium saucepan with a tight- fitting lid. Bring to a boil- you should hear the pot going all a flutter under the lid and puffing steam out the seam. Reduce to a low simmer, and let the rice cook for 15 minutes, until the water is absorbed. Remove the rice pot from the heat.
Once the rice is cooked, whisk the egg in a medium bowl, and then whisk in the evaporated milk. Stir the coconut and sweetened condensed milks into the rice, then add the egg mixture. Return the saucepan to heat and cook the mixture over medium- low heat until it looks mostly, or about 90 percent, absorbed (the pudding will thicken a lot as it cools), about 20 to 25 minutes. Stir in the vanilla extract, then divide the pudding among serving dishes. Keep the puddings in the fridge until fully chilled, about 1 to 2 hours.
To serve: Whip the heavy cream with the confectioners' sugar until soft peaks form. Dollop a spoonful of whipped cream on top of each bowl of rice pudding, dust with ground cinnamon, then enjoy.

Ingredients

1 cup (180 grams) long- grain white rice
3/4 teaspoon table salt
1 large egg
One 12- ounce can (11/2 cups or 355 ml) evaporated milk
One 13.5- ounce can (1 cups or 415 ml) unsweetened coconut milk
One 14- ounce can (11/4 cups or 390 grams) sweetened condensed milk
1 teaspoon vanilla extract
1 cup (240 ml) heavy or whipping cream, chilled
1 tablespoon confectioners' sugar
Ground cinnamon, to finish

ARROZ CON LECHE (MEXICAN RICE PUDDING)

Rice pudding (arroz con leche) made the traditional Mexican way, with both whole and evaporated milk and an aromatic touch of cinnamon.

Provided by rorozco

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 10

Number Of Ingredients 7

Arroz con Leche (Mexican Rice Pudding) image

Steps:

Combine water and cinnamon stick in a saucepan over high heat. Bring to a boil and cook until cinnamon releases its color and flavor, about 5 minutes. Add rice, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
Gradually add whole milk to rice, then evaporated milk. Stir in sugar. Cook uncovered until sugar is dissolved and mixture has thickened, about 10 minutes.
Serve warm or cold. Sprinkle each portion with ground cinnamon.

Nutrition Facts : Calories 443.2 calories, Carbohydrate 73.1 g, Cholesterol 39 mg, Fat 11.1 g, Fiber 0.7 g, Protein 13 g, SaturatedFat 6.5 g, Sodium 150.8 mg, Sugar 39.6 g

Ingredients

4 cups water
½ cinnamon stick
2 ¼ cups uncooked white rice
4 cups whole milk
4 cups evaporated milk
1 ¼ cups white sugar
2 pinches ground cinnamon

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