Jul 14 2026
Restaurants›Otto’s High Dive›Pastelito Recipe

Pastelito Recipe

Inspired by Otto’s High Dive
Time1h 30m
Serves6

Aged Rice Pudding FUENTE Rum Barrel Toasted Pecan

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Ingredients

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Rice Pudding

Rum Barrel Toasted Pecans

Method

Rice Pudding Preparation

  1. 1

    Cook the Rice

    In a medium saucepan, combine the long-grain rice and water. Bring to a boil over high heat, then reduce the heat to low and cover. Simmer for about 15-20 minutes, or until the rice is tender and has absorbed all the water.

  2. 2

    Make the Pudding Base

    Once the rice is cooked, add the milk, sugar, vanilla extract, salt, and the cinnamon stick to the saucepan. Stir well to combine and bring to a gentle simmer over medium heat.

  3. 3

    Thicken the Pudding

    Continue to cook the mixture, stirring frequently, for about 30-40 minutes, or until it thickens to your desired consistency.

  4. 4

    Add Eggs

    In a separate bowl, beat the eggs. Gradually add a few spoonfuls of the hot rice mixture into the eggs, whisking constantly to temper them. Then pour the egg mixture back into the saucepan, stirring well. Cook for an additional 5 minutes.

  5. 5

    Cool the Pudding

    Remove the saucepan from heat and discard the cinnamon stick. Let the pudding cool to room temperature, then refrigerate until chilled.

Rum Barrel Toasted Pecans Preparation

  1. 6

    Toast the Pecans

    In a skillet over medium heat, melt the butter. Add the pecans and cook for about 3-5 minutes, stirring frequently, until they become fragrant and slightly toasted.

  2. 7

    Add Sugar and Rum

    Sprinkle the brown sugar and a pinch of salt over the toasted pecans. Pour in the FUENTE Rum and stir to combine. Cook for an additional 2-3 minutes until the sugar has melted and the pecans are well coated.

  3. 8

    Cool the Pecans

    Remove the skillet from the heat and spread the pecans onto a baking sheet lined with parchment paper. Allow them to cool completely before using.

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