Horchata Rice Pudding

1. 1

   In a large saucepan, combine the rice, white sugar, almond milk, rice milk, cinnamon stick and nutmeg.

2. 2

   Split the vanilla bean, scrape the seeds from the pod and add both to the milk mixture.

3. 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. 4

   Be careful not to bring the rice to a full boil.

5. 5

   Remove the cinnamon stick and vanilla bean pod.

6. 6

   Divide the mixture between 8 (7-ounce) ramekins and chill until cool.

7. 7

   Sprinkle some of the turbinado sugar over the top of each ramekin.

8. 8

   Using a blowtorch, caramelize the pudding tops until they are golden brown.

9. 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.

* Per serving · 4 servings · Values may vary.