De Leche Pudding for 6 Servings

Instructions:

1. Soak the uncooked rice and the cinnamon stick in water for at least 8 hours or overnight.
2. Pour the soaked rice and cinnamon mixture into a high-speed blender and blend on high until completely smooth.
3. Pass the blended liquid through a fine-mesh strainer or cheesecloth into a bowl, discarding the solid rice pulp.
4. Pour the strained rice milk into a heavy-bottomed saucepan and stir in the whole milk, sweetened condensed milk, and salt.
5. Place over medium-low heat and whisk constantly until the mixture reaches a gentle simmer.
6. Slowly whisk in the dulce de leche until fully incorporated and the mixture turns a light tan color.
7. Continue to simmer for 10–15 minutes, stirring frequently, until the pudding thickens enough to coat the back of a spoon.
8. Remove from heat and stir in the vanilla extract.
9. Pour the pudding into 6 ramekins or small dessert glasses.
10. Allow the pudding to cool to room temperature, then refrigerate for at least 4 hours to set.