Soy Horchata Pudding Recipes

VANESSA'S HORCHATA

Steps:

• Place about half the rice and 2 cups water in a blender; pulse until rice is roughly ground.
• Pour about 3 cups more water in blender and add 2 cinnamon sticks; blend until cinnamon sticks are broken to pieces.
• Pour rice mixture into a large pitcher.
• Repeat the steps until all the rice, water, and cinnamon sticks are blended and poured into the pitcher.
• Cover and refrigerate pitcher for at least 4 hours to overnight.
• Strain rice mixture through a sieve into another pitcher or bowl and discard rice and cinnamon.
• Stir soy milk, sugar, and vanilla extract into the strained liquid; chill until ready to serve.

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 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

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.

ORGANIC SOY VANILLA PUDDING

Steps:

• Combine first three ingredients in a saucepan.
• Combine milk and egg in a bowl.
• Gradually add milk mixture to sugar mixture, stirring constantly.
• Cook over medium heat until thick and bubbly, stirring constantly.
• Cook for one additional minute after bubbling starts, stirring constantly.
• Serve warm, place plastic wrap on surface and cool to room temperature or chill thoroughly.

SOY HORCHATA PUDDING

Steps:

• Whisk soy milk and pudding together in a bowl until fully combined, about 1 minute. Add cinnamon; whisk 1 minute more. Pour into small serving bowls or cups.