From Rogelio Herrera, chef and co-owner of Alloy

2010 Mar/Apr

”This was one of my favourite desserts when I was a kid. My grandmother’s was wonderful, but I like adding dulce de leche for the caramel flavour.”


  • 1/2 c. white rice
  • 1/4 c. raisins
  • 1 cinnamon stick
  • 2 c. whole milk
  • 1 c. sugar
  • pinch of salt
  • 2 T. dulce de leche (available at Latin markets)
  • 1 T. lemon zest for garnish
  • ground cinnamon for garnish


In a saucepan, cover the rice, raisins and cinnamon stick with 1 c. of water. Bring to a boil over high heat, then reduce the heat to low, cover and simmer the rice until it’s tender. In another saucepan, mix the milk, sugar and salt over medium heat and add the cooked rice. Bring the mixture to just below a boil, turn the heat to low, and simmer the pudding until the rice has absorbed most of the milk and sugar mixture. Add the dulce de leche and stir until it is well combined. Cool the pudding and serve it sprinkled with lemon zest and cinnamon. Serves 2 to 4.