Milk Caramel Rice Pudding – Arroz con Leche y Cajeta

Name: Milk Caramel Rice Pudding – Arroz con Leche y Cajeta
Prep time: 5M
Total time: 45M
Yield: 8 Servings
Cuisine: Mexican
Ingredients: 2 cups Milk Caramel Rice Pudding – Arroz con Leche y Cajetawater; 1 cup Canilla ® Extra Long Grain RiceCANILLA® Extra-Long Grain Rice; ¼ tsp. Milk Caramel Rice Pudding – Arroz con Leche y Cajetasalt; 4 cups Milk Caramel Rice Pudding – Arroz con Leche y Cajetawhole milk; ½ cup Sweetened Condensed MilkGOYA® Sweetened Condensed Milk; ½ cup Dulce de Leche – Milk Caramel SpreadGOYA® Dulce de Leche – Milk Caramel Spread; 2 Whole CinnamonGOYA® Whole Cinnamon; Milk Caramel Rice Pudding – Arroz con Leche y CajetaToasted chopped pecans (optional); Milk Caramel Rice Pudding – Arroz con Leche y CajetaPomegranate seeds (optional); Milk Caramel Rice Pudding – Arroz con Leche y CajetaFresh mint sprigs (optional)

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In Latin America, dulce de leche goes by many different names: Manjar Blanco in Peru, Arequipe in Colombia and Venezuela, Cajeta in Mexico – but no matter what you call it, this silky milk caramel makes dessert even more delicious. Here, we follow the lead of Mexican cooks who swirl it into rice pudding. The results: a luscious treat that makes special occasional even sweeter.

Total Time

45m

Prep Time:5m

Yields:8 Servings

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Ingredients

2 cups

water

1 cup

GOYA® Canilla® Extra Long Grain Rice

¼ tsp.

salt

4 cups

whole milk

½ cup

GOYA® Sweetened Condensed Milk

½ cup

GOYA® Dulce de Leche – Milk Caramel Spread

GOYA® Whole Cinnamon

Toasted chopped pecans (optional)

Pomegranate seeds (optional)

Fresh mint sprigs (optional)

Directions

Kitchen View

Step 1

Bring water to boil in medium, heavy saucepan over medium-high heat. Stir in rice and salt. Return water to boil. Reduce heat to low. Cook, covered, until water is absorbed and rice is tender, about 20 minutes. Meanwhile, in medium pot over medium-high heat bring milk, sweetened and condensed milk, dulce de leche and cinnamon sticks to boil; cover and set aside.

Step 2

Stir warm milk mixture into pot with cooked rice. Increase heat to medium-high; bring milk to boil. Reduce heat to low. Cook, uncovered, stirring occasionally with wooden spoon and scraping bottom of pot to prevent sticking and scorching, until rice mixture is creamy and thickened, 8-10 minutes. (Note that pudding will continue to thicken once cooled).

Step 3

Pour rice pudding into serving bowl; serve warm or chilled. Garnish with pecans, pomegranate seeds or mint, if desired.