Best Soy Horchata Pudding Recipes

Easy Horchata Pudding image

Provided by YoungEngineer

Categories Dessert

Time 20m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 5

1/2 cup rice (partially ground and flavored by the horchata-making process)
1 1/2 cups skim milk (or any other kind of milk or milk substitute)
2 tablespoons sugar (to taste)
1 teaspoon vanilla extract (to taste)
1/2 teaspoon ground cinnamon (to taste)

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

Horchata Rice Pudding image

Provided by Katie Lee Biegel

Categories dessert

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 15

1 large egg, separated
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Pinch cayenne pepper
1 cup slivered almonds
Nonstick cooking spray or butter, for greasing
2 large eggs plus 1 large egg yolk
3 1/2 cups whole milk
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 teaspoon almond extract
1 1/2 cups cooked white rice

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 Rice Pudding image

Provided by Brian Boitano

Categories dessert

Time 45m

Yield 8 servings

Number Of Ingredients 8

1 cup Arborio rice, rinsed
1/2 cup white sugar
2 1/2 cups almond milk
2 1/2 cups rice milk
1 cinnamon stick
1/4 teaspoon freshly ground nutmeg
1 vanilla bean
1/4 cup turbinado sugar (recommended: Sugar in the Raw)

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.