Cinnamon Horchata Rice Pudding
If you love horchata and love rice pudding, then you will love this rich and comforting dairy-free Cinnamon Horchata Rice Pudding. This dish is slow simmered with cinnamon sticks, cloves and Mexican vanilla extract in one pot in about 45 minutes, making it a simple dessert.
Ingredients
- 1 cup long-grain rice, or Arborio Rice
- 1/4 cup granulated sugar
- 2 cups vanilla-flavored almond milk
- 3 cups rice milk
- 1 teaspoon Mexican vanilla extract
- 2 cinnamon sticks
- 2 cloves
Ground cinnamon to garnish
Instructions
- In a large saucepan, combine rice, sugar, almond milk, rice milk, vanilla extract, cinnamon sticks, and cloves.
- Bring to a boil and then lower heat to low heat and simmer the rice until it is very soft and achieves a thick, pudding-like consistency, about 35 minutes. Cover and let rest for 10 minutes.
- Remove the cinnamon sticks and cloves.
- This rice pudding can be served warm or chilled and sprinkled with ground cinnamon.
Notes
This rice pudding can be made with authentic Mahatma grains, such as long grain rice, but also works very well with Mahatma Arborio Rice for a creamy, tender and slightly chewy texture.
Nutrition
Calories: 166kcal, Carbohydrates: 35g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Sodium: 117mg, Potassium: 27mg, Fiber: 1g, Sugar: 11g, Calcium: 99mg, Iron: 1mg