Cinnamon Rice Pudding with Almond Crumble

Cinnamon Rice Pudding with Almond Crumble

I’ve always loved rice pudding, so seeing a different version on just about every menu in Buenos Aires was such a delight. The common factor was lots of cinnamon, but here I’ve simply used cinnamon sticks to infuse the dessert. The pudding was frequently served over a layer of dulce de leche – I’ll leave that up to you!

Serves 4–6

Photography by Manja Wachsmuth
From issue #61
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