When Haagen-Dazs introduced its dulce de leche ice cream several years ago, the company hoped it would sell well to American Latinos, but 1 don’t think it had any idea that everyone would quickly end up loving it. Hey, what’s not to love? Long popular throughout South America, where it is known by many names, dulce de leche is condensed milk, heated in the can and caramelized, which gives it a toasty flavor. Rafael Palomino, in his cookbook Bistro Latino, applauds the versatility of this sweet, which works as “dessert on its own or as an ingredient in cookies, cakes, muffins, and ice cream.” Today, thanks to our growing Latino population, concentrated dulce de leche is available at most American supermarkets. (I use it in this recipe.) We also have a source for it in the back of the book.

Rice pudding flavored with dulce de leche makes delicious sense. They are both comfort foods. The toasted almonds add a nice crunchy counterpoint.