Makes 4 puddings.
INGREDIENTS
1 cup water
1/2 cup short grain white rice
Pinch of salt
1/2 tablespoon unsalted butter
1 teaspoon vanilla bean paste or 1 cinnamon stick
2 cups whole milk
7 tablespoons Dulce de Leche
1 cup water
1/2 cup short grain white rice
Pinch of salt
1/2 tablespoon unsalted butter
1 teaspoon vanilla bean paste or 1 cinnamon stick
2 cups whole milk
7 tablespoons Dulce de Leche
Put the water into a saucepan and bring it to a boil. Stir in the salt and rice and return the pan to a boil. Reduce the heat to low and simmer the rice, covered, until the rice absorbed all of the water, about 15 minutes.
When rice is cooked, pour it in a bowl. Return the saucepan to the low heat and add the butter, milk, vanilla bean paste (or cinnamon stick) and Dulce de Leche. Bring to a low boil, stirring often so the milk does not burn and Dulce de leche melts.
Add the cooked rice to the hot milk. Stirring frequently, until the milk cooks down, it takes 15 to 20 minutes approximately. The rice will be creamy after about 20 - 25 minutes. Pour the pudding into a large bowl or single mugs to cool in the fridge or at room temperature.
Topping the puddings with ground cinnamon or chocolate sprinkles before serving.
Enjoy!!
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