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Brûléed Rice Pudding

Posted on 07 January 2019

Amoretti Recipe: Bruleed Rice Pudding

Rice pudding, or arroz con leche, is a wonderful winter dessert and a crispy sugar top is a nice change of pace. Our Natural Horchata Compound rounds the flavors out nicely. Makes about eight ½ cup servings.


  • 3 cups milk
  • 1¼ cups water
  • 1 cup long grain rice
  • ¼ tsp salt
  • 1 - 14 fl oz can sweetened condensed milk
  • 3 tbsp Amoretti® Natural Horchata Compound
  • cinnamon, to taste
  • sugar, for topping
  • kitchen torch


  1. Bring milk, water, and salt to a simmer over medium-low heat. Stir in rice and stir occasionally for 10-15 minutes, until almost cooked through.
  2. Add sweetened condensed milk and Natural Horchata Compound and return to a low simmer.
  3. Cook for an additional 20-25 minutes, until the desired consistency is achieved. Sprinkle cinnamon in at the end and stir in completely.
  4. Store leftovers in an airtight container in the fridge for up to a week. Reheat on the stovetop, adding milk to loosen the consistency.
  • If serving cold, stir in an additional ½ cup milk and cool completely.
  • If serving hot, allow it to sit for about ten minutes as it will be scalding hot. Brulée it for an alternative texture or garnish with any of these traditional ingredients: chopped pecans, walnuts, dates, or raisins.
Amoretti Bruleed Rice Pudding Recipe

Products used in this recipe


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