Name: Dulce de Leche Arborio Rice Pudding
Prep time: 900 s
Cook time: 2700 s
Total time: 5400 s
Yield: 1
Cuisine: Mexican
Ingredients: FOR THE RICE PUDDING; Arborio rice: 300 g; Milk: 480 ml; Half & half: 960 ml; Heavy cream: 240 ml; Vanilla bean paste: 15 ml; Sugar: 200 g; Mascarpone cheese: 120 g; Zest from one orange: 1; Ground cinnamon: 2.5 ml; Dulce de leche: 120-180 ml (adjust to taste); Toasted pumpkin seeds: 240 ml; Cacao nibs: 120 ml; FOR THE GOLDEN RAISIN COMPOTE; Golden raisins: 240 ml; Water: 240 ml; Red wine: 60 ml; Brown sugar: 100 g; Sherry vinegar: 30 ml; Ground cloves: 1.25 ml

Dulce de Leche Arborio Rice Pudding

04 May 2026

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Difficulty

Medium

Total Time

1H 30MIN

Cuisine

Mexican

Ingredients

FOR THE RICE PUDDING

Arborio rice: 300 g

Milk: 480 ml

Half & half: 960 ml

Heavy cream: 240 ml

Vanilla bean paste: 15 ml

Sugar: 200 g

Mascarpone cheese: 120 g

Zest from one orange: 1

Ground cinnamon: 2.5 ml

Dulce de leche: 120-180 ml (adjust to taste)

Toasted pumpkin seeds: 240 ml

Cacao nibs: 120 ml

FOR THE GOLDEN RAISIN COMPOTE

Golden raisins: 240 ml

Water: 240 ml

Red wine: 60 ml

Brown sugar: 100 g

Sherry vinegar: 30 ml

Ground cloves: 1.25 ml

“I’m not just a fan of Mexican rice pudding (or arroz con leche if you’re in the know), I’m the self-proclaimed mayor of Arrozville, where every street is paved with sweet, sticky goodness,” says Jason Santos, chef from Citrus & Salt in Boston . This version layers dulce de leche, vanilla bean paste, and golden raisin compote for a rich finish to the meal.

How to make Dulce de Leche Arborio Rice Pudding

01.

Cook the Rice Pudding

In a medium saucepan, combine the arborio rice, milk, half-and-half, heavy cream, vanilla bean paste, and sugar.
Bring to a gentle boil over medium-high heat, then reduce to a simmer.
Cook, stirring frequently, until the rice is tender and the mixture is thick and creamy, about 40 to 45 minutes.

02.

Make the Golden Raisin Compote

While the rice cooks, combine the golden raisins, water, red wine, brown sugar, sherry vinegar, and ground clove in a small saucepan.
Bring to a simmer over medium heat and cook until the raisins are plump and the liquid has reduced to a syrupy consistency, about 10 to 15 minutes.
Remove from heat and let cool.

03.

Finish the Pudding

Remove the rice pudding from the heat and stir in the mascarpone, orange zest, cinnamon, and dulce de leche.
Mix until fully incorporated and smooth.

04.

Serve

Serve warm or chilled.
Top with toasted pumpkin seeds, cacao nibs, additional dulce de leche, and spoonfuls of golden raisin compote.
Finish with a light dusting of cinnamon or powdered sugar, if desired.