Make Ahead

Horchata Rice Pudding

February 22, 2011
2 Ratings
  • Serves 4-6
Author Notes

I developed this pudding recipe as a way to use up the vast amount of leftover rice we always ended up with when we ordered Chinese takeout. The addition of almond milk and cinnamon makes this easy rice pudding taste like Mexican horchata. —Couldn't Be Parve

What You'll Need
  • 2 cups leftover cooked white rice
  • 3 cups almond milk
  • 1/2 cup sugar
  • Pinch salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon Vietnamese cinnamon, or to taste
  1. Combine cooked rice, milk, sugar and salt in a medium saucepan and bring to a boil.
  2. Reduce the heat to a simmer cook, stirring occasionally, until almost all of the milk is absorbed (30-45 minutes, depending on how absorbent your rice is).
  3. Stir in vanilla and cinnamon.
  4. Divide rice pudding into individual serving dishes. Serve warm.
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  • Couldn't Be Parve
    Couldn't Be Parve
  • robinbeth
  • Melissa Castle
    Melissa Castle

3 Reviews

Melissa C. June 22, 2017
I just made this yesterday and really liked it! To be fair I had to make some adjustments based on what I had in the house. I used unsweetened cashew milk and doubled the vanilla. I think the 1/4 tsp on regular cinnamon works just fine. Ratios worked out great. While you might think to eat pudding cold, it was really good warm. Great and easy recipe. Just wish I didnt have to wait so long for it to be done!
Couldn't B. February 22, 2011
Thanks! The vietnamese cinnamon is stronger than standard cinnamon. I used it because it is what I have in the house. Standard cinnamon would work too, but you would need to add a bit more.
robinbeth February 22, 2011
You had me at Horchata. This looks wonderful. How is the vietnamese cinnamon different?