Soy Horchata Pudding Food

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.

MEXICAN HORCHATA

Steps:

• Pour rice, water, and cinnamon into a blender and blend it until the rice is broken up and the water looks milky, let it sit overnight in the refrigerator.
• Using cheesecloth or a fine-mesh strainer over a pitcher to remove the rice, pour the rice milk into a pitcher.
• Add the plant-based milk, sugar, and vanilla extract, mix well and enjoy it poured into a glass of ice.

SOY HORCHATA PUDDING

Steps:

• Whisk soy milk and pudding together in a bowl until fully combined, about 1 minute. Add cinnamon; whisk 1 minute more. Pour into small serving bowls or cups.

HORCHATA

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.

CHIA GREEK YOGURT PUDDING

Steps:

• Whisk soy milk and Greek yogurt together in a large sealable container. Stir hemp seeds, flax seeds, honey, cinnamon, and vanilla extract into yogurt mixture.
• Stir chia seeds into yogurt mixture until seeds are evenly distributed. Cover the container and refrigerate for 15 minutes. Stir mixture until chia seeds are evenly distributed again. Refrigerate until chilled and set, at least 1 hour.

HORCHATA RICE PUDDING (VEGAN)

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!

EASY HORCHATA PUDDING

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!

COCONUT RICE PUDDING

Steps:

• In a large saucepan, combine the rice, water, brown sugar, butter, cinnamon, salt and lemon zest. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and water is absorbed. , Stir in the milk, condensed milk, coconut milk, raisins and vanilla. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thick and creamy, stirring frequently. Discard cinnamon sticks. Sprinkle coconut over pudding. Serve warm or chilled.