Horchata Rice Pudding – a delicious recipe with Arborio rice, white sugar, almond milk, rice milk, cinnamon, freshly ground nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Drinks & Smoothies
Servings:persons
1
In a large saucepan, combine the rice, white sugar, almond milk, rice milk, cinnamon stick and nutmeg.
2
Split the vanilla bean, scrape the seeds from the pod and add both to the milk mixture.
3
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.
4
Be careful not to bring the rice to a full boil.
5
Remove the cinnamon stick and vanilla bean pod.
6
Divide the mixture between 8 (7-ounce) ramekins and chill until cool.
7
Sprinkle some of the turbinado sugar over the top of each ramekin.
8
Using a blowtorch, caramelize the pudding tops until they are golden brown.
9
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.
1730
kcal
Calories
77
g
Fat
222
g
Carbs
44
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup Arborio rice, rinsed, 1/2 cup white sugar, 2 1/2 cups almond milk, 2 1/2 cups rice milk, and more.
Yes, Horchata Rice Pudding falls under the Drinks & Smoothies category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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