Treat yourself and your family to a delicious rice pudding made with cajeta, cinnamon, vanilla and toasted pecans!
In heavy-bottom saucepan, cook rice according to package directions.
Meanwhile, in separate saucepan, combine milk, sweetened condensed milk and 1/2 cup of the cajeta. Bring to boil over medium-high heat; stir into the just-cooked rice. Cook rice mixture over medium-low heat, uncovered, stirring frequently with wooden spoon and scraping bottom to prevent sticking, for 8 to 10 minutes or until thick and creamy.
Stir in cinnamon and vanilla. Spoon pudding into serving bowls. Let cool completely; refrigerate until chilled.
Garnish rice pudding with drizzle of remaining cajeta, pinch of cinnamon, pecans and sea salt.
• If desired, garnish the puddings with fresh fruit, such as diced pineapple, mango or berries.
• Rice pudding can also be served warm if desired.
This delicious rice pudding is enhanced with the creamy taste and texture of cajeta, but what is cajeta exactly?
Originating in Mexico, cajeta is a traditional confection of thickened caramel usually made of sweetened caramelized goat’s milk, similar to dulce de leche. It’s often used as a dessert to drizzle over ice cream and churros or fill crepes.
A beloved creamy treat on its own, classic Rice Pudding, or Arroz con Leche, is made by simmering or baking rice in a creamy milk until thick. This recipe has taken the traditional recipe one step further and used cajeta along with cinnamon, vanilla and toasted pecans for a dessert, snack or even breakfast that will make your mouth water.
The beauty of rice pudding is that you can reinvent it in so many ways like Tres Leches Rice Pudding or even Pumpkin Spice Rice Pudding. To make rice pudding, we suggest using a long-grain variety such as White Rice from Mahatma® or even fragrant Basmati Rice for an added touch of buttery flavor. For more tips check out our guide to making the perfect rice pudding.