Horchata Rice Pudding Vegan Recipes

HORCHATA RICE PUDDING (VEGAN)

Steps:

• In a heavy saucepan, bring the Hochata to a boil.
• Add the rice, cardamom powder, raisins and 1/2 the sliced almonds.
• Bring to a boil and reduce to medium low and boil until the mixture becomes thick and creamy. Keep an eye on it and stir occasionally.
• Add the sugar and cook another 5 minutes.
• Put the rice mixture into a serving bowl and add the creamer and give it a good mix. Add more raisins if you like.
• Sprinkle the top with the other portion of slivered almonds. Put into the fridge to get cold.
• Bon Appetit!

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.

VEGAN HORCHATA

Steps:

• Soak the almonds and rice in plenty of water for 12 to 24 hours. Drain and rinse, and transfer them to a blender. Add 5 cups water, and blend on the highest speed until smooth.
• Line a medium strainer with several layers of cheesecloth or a thin kitchen towel, and place it over a medium bowl. Pour the mixture through the strainer, gather the corners of the cloth and gently squeeze out all the liquid; discard the pulp.
• Return the liquid to the blender, add the maple syrup and vanilla and blend until combined. Pour the horchata into a jar, and refrigerate for up to 5 days. Serve chilled.

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!