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.
