Easy Horchata Pudding Recipes

HORCHATA RICE PUDDING

Steps:

• For the topping: Preheat oven to 300 degrees F. Line a baking sheet with parchment paper and set aside.
• Whisk egg white in a medium bowl until frothy (reserve yolk for the pudding). Add brown sugar, cinnamon, salt and cayenne pepper. Add almonds and toss to coat. Transfer to prepared baking sheet. Bake for 20 minutes, then allow to cool completely at room temperature on the baking sheet. Break up into pieces.
• For the pudding: Meanwhile, grease a 2-quart baking dish.
• Whisk whole eggs and egg yolks (including reserved yolk) together in a large bowl. Add milk, granulated sugar, vanilla, cinnamon, salt and almond extract and whisk until blended, then mix in the cooked rice. Transfer to prepared baking dish.
• Place baking dish in a larger roasting pan. Create a warm water bath by adding hot water to the large pan until it reaches about 1 inch up the sides of the smaller baking dish.
• Cover with aluminum foil and bake for 1 hour. Remove foil and bake until set, another 10 to 20 minutes.
• Serve warm, sprinkled with almond mixture.

HORCHATA MADE EASY

Steps:

• Heat water, sugar, and cinnamon in a saucepan over medium heat. Simmer until sugar is dissolved, whisking occasionally, about 5 minutes. Allow mixture to cool for 10 minutes.
• Pour rice milk into a large pitcher.
• Stir sugar water into rice milk. Serve chilled or over ice.

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

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!

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.

LOLA'S HORCHATA

Steps:

• Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours.
• Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice.

QUICK AND EASY HORCHATA

Steps:

• Combine water and cinnamon stick in a pitcher. Set aside.
• Combine condensed milk, evaporated milk, rice flour, ground cinnamon, and sugar in a blender; blend on high speed for 1 to 2 minutes until well blended.
• Add milk mixture to pitcher of water and stir until fully incorporated. Serve over ice or chilled.