Horchata Pudding

August 15, 2013

My kids have been introduced to horchata and there is no going back! Our favorite neighborhood taquería makes a great version and now whenever we’re dining Mexican, you can bet there are glasses of horchata all around. I recently started buying a carton of Rice Dream’s Horchata as a treat for myself, too. It’s pretty yummy and serves an easy refreshment if you don’t feel like making your own. So with horchata on the brain, I brainstormed what yummy dessert could be invented to pay homage to the delicious drink that takes on many forms in many different countries and cultures around the world.

As a longtime lover of rice pudding, I decided Horchata Pudding was it. My recipe is made with long grain white rice, almond and rice milks, cinnamon and a touch of rose essence. It’s topped with toasted almonds and is creamy and indulgent while remaining refreshing and fit for summer. If you love horchata, rice pudding, or both! — you will not be disappointed. Plus, any chance to use my culinary torch is welcomed by me! : )

Here’s what you’ll need for 8 ramekins.

For the pudding:

• 1 cup long grain white rice, cooked per instructions (I made mine in a rice cooker)
• 1/2 cup sugar
• 2.5 cups almond milk
• 2.5 cups rice milk
• 1 cinnamon stick
• 1/4 tsp nutmeg
• 1/4 tsp vanilla bean paste
• 1 tsp rose  extract mixed with 2 tsp water (this is optional but gives my recipe a subtly fragrant and unexpected twist)

For the topping

• 1/2 cup slivered almonds
• 2 tbsp sugar
• cinnamon sticks for garnish (optional)

Ingredient lineup. Vanilla bean paste is thicker than vanilla extract. However, vanilla extract can be used with this recipe no problem (use the same amount).

Rose extract can be found at boutique kitchen stores. I found mine at Sur La Table.

Once you’ve cooked your rice, place it into a saucepan over low heat along with the sugar, almond milk, rice milk, cinnamon stick, nutmeg, vanilla paste and rose water mixture. Cook, stirring constantly, until the consistency is thick and the rice is very tender. This took about 30 minutes for me. Be sure not to allow the mixture to boil.

Scattering the almonds on top of each ramekin.

Pour your pudding into ramekins and sprinkle the slivered almonds atop each one. Using a small spoon, dust the almonds with the sugar. Using your culinary torch, torch the almonds until the sugar has caramelized and the almonds are browned but not burnt. Place a cinnamon stick on top as garnish.

Fun with my culinary torch!

If you don’t have a culinary torch, simply place your almonds and sugar into a small frying pan over low, dry heat, turning them constantly until they’re evenly toasted. Then top your puddings!

Happy eating!

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