Rice Pudding
A deliciously creamy rice pudding that laced with all the warm and fuzzy notes! Perfect when served warm or cold and great with a scoop of vanilla ice cream.
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Servings: 4
Equipment
- 1 medium or large saucepan
Ingredients
- 1 stick cinnamon
- 1 cup rice long grain white rice, rinsed
- 2 cups full cream milk
- ½ can evaporated milk
- ½ can condensed milk
- ½ tsp vanilla essence
- ¼ cup dolce de leche or caramel treat
Instructions
- Add the rice to a medium saucepan and rinse under cold water until the water runs clear. Drain properly and add 2 cups of warm water, cinnamon stick and salt. Stir lightly, cover and boil for 8-10 minutes. Note: place the lid at an angle to prevent the rice from boiling over.
- Add milk, evaporated milk, condensed milk, and vanilla essence. Stir and cooking on a medium heat for 10 minutes, uncovered, stirring occasionally. Note: stirring regularly will prevent the mixture from creating "a milk skin" at the base of the pot as well as on the surface.
- Add the dolce de leche/caramel treat, stir and cook for another 5-10 minutes, stirring occasionally. The rice pudding is ready once the rice is tender and the mixture has thickened. Note: the mixture will continue to thicken as it cools down so keep this in mind.
- Dish up immediately, if you'd like to enjoy this warm. Garnishing with a dusting of ground cinnamon. You can also serve this with vanilla ice cream, of course!