It seems to be a tradition at this time of year that dads and kids get together in the kitchen to whip up something special for mom. And, while it is certainly the effort that counts, it would be great if it was delicious and something mom enjoys in the process. My family knows that I am a rice pudding fan so they are trying their hand at this Mexican version. I can’t wait!
Mexican Rice Pudding
2-1/4 cups milk (best to use whole milk)
1/3 cup long-grain white rice
3 egg yolks
½ cup dulce de leche
1 teaspoon vanilla extract
½ teaspoon cinnamon
In a medium saucepan, mix 2 cups of milk with the rice. Bring to a boil; reduce heat and simmer over low heat for about 45 minutes. Cool slightly.
In a small bowl, whisk together the remaining ¼ cup milk and the egg yolks. Gradually add to rice, stirring constantly. Cook over low heat for 3 to 5 minutes.
Remove from heat and stir in dulce de leche, vanilla and cinnamon. Pour into container and let cool. Cover and refrigerate until cold, if you can wait that long!