Easy Horchata Pudding Recipes
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.
HORCHATA RICE PUDDING
Provided by Katie Lee Biegel
Categories dessert
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 15
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.
EASY HORCHATA PUDDING
Here's a tasty way to use up what's leftover after you strain the rice pieces from your horchata. For the horchata, I use a recipe like #67964, but I use brown rice and I add a handful of almonds. The pudding requires a little boost in sugar, vanilla, and cinnamon since most of those flavors end up in the horchata.
Provided by YoungEngineer
Categories Dessert
Time 20m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 102.5, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.2, Sodium 36.6, Carbohydrate 20.8, Fiber 0.3, Sugar 4.3, Protein 3.5
QUICK AND EASY HORCHATA
This is a fast way to make horchata without waiting overnight for the rice to soak. It's easy and it tastes great!
Provided by MamaGee805
Time 10m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 142.2 calories, Carbohydrate 23.7 g, Cholesterol 15.2 mg, Fat 3.9 g, Fiber 0.3 g, Protein 3.7 g, SaturatedFat 2.4 g, Sodium 63.3 mg, Sugar 22 g
FAST EASY HORCHATA
I got this recipe from a friend from work, and she got it from a Mexican restaurant. This is in other words "rice water" it tastes like a rice pudding drink.The original recipe requires you to use actual rice, but this is a fast, refreshing version. The rice flour can be found at your local grocery store in the hispanic isle. Tip: I like to use the pitcher to mix everything well with a spoon and the put the finished drink in an empty milk gallon container and give it all a good shake.
Provided by Kitty Kat Cook
Categories Beverages
Time 5m
Yield 1 gallon, 10 serving(s)
Number Of Ingredients 6
Steps:
- Fill a measured pitcher with 3 cups of water. Add rice flour, vanilla, cinnamon and mix well.
- This will ensure there aren't any clumps.
- Add the rest of the water to the 1 gallon measure line, condensed milk and sugar (to taste) Stir and mix well. Enjoy!
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