HORCHATA RICE PUDDING
Steps:
- In a large saucepan, combine the rice, white sugar, almond milk, rice milk, cinnamon stick and nutmeg. Split the vanilla bean, scrape the seeds from the pod and add both to the milk mixture. Put the saucepan over low heat and simmer the rice until it turns very soft and achieves a thick, pudding-like consistency, about 30 to 40 minutes. Be careful not to bring the rice to a full boil. Remove the cinnamon stick and vanilla bean pod. Divide the mixture between 8 (7-ounce) ramekins and chill until cool.
- Sprinkle some of the turbinado sugar over the top of each ramekin. Using a blowtorch, caramelize the pudding tops until they are golden brown. If you do not have a blowtorch, arrange the ramekins on a sheet pan and put under a broiler until the sugar has caramelized, about 1 to 2 minutes.
EASY HORCHATA PUDDING
Here's a tasty way to use up what's leftover after you strain the rice pieces from your horchata. For the horchata, I use a recipe like #67964, but I use brown rice and I add a handful of almonds. The pudding requires a little boost in sugar, vanilla, and cinnamon since most of those flavors end up in the horchata.
Provided by YoungEngineer
Categories Dessert
Time 20m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 5
Steps:
- - Combine all ingredients in a large microwave-safe bowl.
- - Microwave on high for 10 minutes, stirring every 2 minutes.
- - Microwave on medium (50% power) for about 10 more minutes, stirring every 2 minutes. Add more milk if it gets dry before it's ready.
- - You can tell when it's done when there are no hard pieces of rice remaining. It will also be relatively thick.
- - Serve hot or cold. I like it cold with a spoonful of Nutella -- yum!
Nutrition Facts : Calories 102.5, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.2, Sodium 36.6, Carbohydrate 20.8, Fiber 0.3, Sugar 4.3, Protein 3.5
HORCHATA
Provided by Aarón Sánchez
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Combine the rice and cinnamon stick with 4 cups water in a blender; pulse to coarsely grind. Transfer to a large bowl and add another 4 cups water; soak at room temperature for 3 hours.
- Puree the rice mixture in a blender in batches until smooth. Strain through cheesecloth or a fine sieve into a pitcher. Mix in the sugar; chill.
- Stir the horchata well before serving. Pour into ice-filled glasses; garnish with cinnamon sticks and a dusting of ground cinnamon.
HORCHATA RICE PUDDING (VEGAN)
This is actually my version of the rice pudding you get in an East Indian Restaurant. I love that stuff but it's always made with dairy, so I came up with a Vegan recipe that I can enjoy anytime.
Provided by Chef Joey Z.
Categories Long Grain Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy saucepan, bring the Hochata to a boil.
- Add the rice, cardamom powder, raisins and 1/2 the sliced almonds.
- Bring to a boil and reduce to medium low and boil until the mixture becomes thick and creamy. Keep an eye on it and stir occasionally.
- Add the sugar and cook another 5 minutes.
- Put the rice mixture into a serving bowl and add the creamer and give it a good mix. Add more raisins if you like.
- Sprinkle the top with the other portion of slivered almonds. Put into the fridge to get cold.
- Bon Appetit!
Nutrition Facts : Calories 212.5, Fat 9.8, SaturatedFat 5, Cholesterol 9.9, Sodium 17.2, Carbohydrate 29.4, Fiber 1.8, Sugar 13.2, Protein 3.8
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