Dulce de Leche Rice Pudding

Combine the cooked rice, half & half, and salt in a large mixing bowl, stirring gently to distribute the cream evenly throughout the rice.

Stir in 1 cup of dulce de leche (caramel sauce) and the vanilla extract, mixing until the pudding reaches a creamy consistency and the dulce de leche is fully incorporated.

Fold in the sour cream carefully with a spatula to maintain a light texture without overmixing.

Divide the rice pudding evenly among four serving bowls or glasses.

Drizzle the remaining 2 tablespoons of dulce de leche over the top of each serving.

Sprinkle the lightly toasted sliced almonds over each bowl as garnish.

Serve immediately while the pudding is still cool and creamy, or refrigerate for up to 2 hours before serving for a chilled dessert.