Traditional rice pudding can be even better if you make it with… dulce de leche. It really tastes great and is super easy to make.
This recipe for rice pudding with dulce de leche has probably existed for centuries, but the idea only came to me when I ate rice pudding made with lactose-free condensed milk that was very dark (which, by the way, was incredible)… I thought: what if I changed it? per milk cream?
That’s how this recipe was born for me.
There are several ways to cook rice, I chose the simplest and easiest: I cooked with water. I know that many recipes indicate using milk when making rice pudding. But as I am lactose intolerant, I chose to preserve myself. And the dulce de leche? You ask me.
As I wanted to eat without getting sick, I used lactose-free milk jam. A tip that you need to pay attention to: this rice pudding should be served as soon as it is ready, as it cools down it becomes very solid and firm. If you want to serve it later, you need to add more liquid and reheat slowly.
Dulce de leche rice pudding
Makes: 6 portions
- 225 g White rice (raw, polished long grain, needle)
- 20 g butter without salt
- 450 g water (warm)
- ½ vanilla bean (optional)
- 350 g milk cream (creamy/pasty; see note)
- cinnamon powder
1 cup: 250mL | 1 tablespoon: 15mL.
- Lightly wash the rice to remove some dirt and dust, if desired. Drain well.
- Saute the rice with the butter quickly in a pan, about 20-30 seconds.
- Add the hot water and vanilla bean, mix well. More hot water may be needed during cooking.
- Leave the pan covered and cook over medium heat. The cooking process is the same as everyday rice.
- Check if the rice has cooked when the water starts to dry, add more water if necessary.
- When the rice is almost cooked, at that point where it only needs to be cooked for a few more minutes: add the dulce de leche and mix well and continue cooking until it reaches the point.
- Serve the rice pudding hot with ground cinnamon.
- If you don’t serve it immediately and let it cool, the rice pudding will be very firm and solid. I recommend adding more water before letting it cool, and heating it again when serving.
- Milk cream: the success of the recipe depends on the dulce de leche chosen, use one that you like to eat. In my version, I used lactose-free dulce de leche
Portion: 100g | Calories: 162kcal (8%) | Carbohydrates: 30g (10%) | Protein: 3g (6%) | Fat: 3g (5%) | Saturated fat: 2g (13%) | Polyunsaturated Fat: 0g | Monosaturated Fat: 1g | Trans fat: 0g | Cholesterol: 7mg (2%) | Sodium: 6mg | Potassium: 44mg (1%) | Fiber: 1g (2%) | Sugar: 0g | Vitamin A: 83IU (2%) | Vitamin B2: 0mg (1%) | Calcium: 14mg (1%) | Ferro: 0mg (2%)
