Dulce de Leche Rice Pudding with Toasted Almonds

• 2 1/4 cups whole milk
• 1/3 cup long grain white rice
• 1 cinnamon stick
• 3 large egg yolks
• 1/2 cup dulce de leche*
• 1 teaspoon vanilla extract
• 1/4 cup slivered almonds, toasted

1. Mix together 2 cups of the milk, the rice, and the cinnamon stick in a medium saucepan.
2. Bring to a boil and simmer over medium-low heat until the rice is tender, 40 to 45 minutes.
3. Discard the cinnamon stick and set the pan aside.
4. Whisk the remaining 1/4 cup milk with the egg yolks in a large bowl.
5. Add a little of the rice mixture at a time, whisking constantly.
6. When all the rice has been added, return the pudding to the pan and cook over low heat, stirring, until the temperature of the pudding reaches 160F, 3 to 5 minutes.
7. Remove from the heat and stir in the dulce de leche and vanilla.
8. Stir until incorporated.
9. Pour the pudding into a bowl, cover, and refrigerate until cold, at least 4 hours or overnight.
10. Serve cold, sprinkled with almonds.

milk, long grain white rice, cinnamon, egg yolks, vanilla, slivered almonds

Taken from www.cookstr.com/recipes/dulce-de-leche-rice-pudding-with-toasted-almonds (may not work)