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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Here's a tasty way to use up what's leftover after you strain the rice pieces from your horchata. For the horchata, I use a recipe like #67964, but I use brown rice and I add a handful of almonds. The pudding requires a little boost in sugar, vanilla, and cinnamon since most of those flavors end up in the horchata. Ingredients:
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) |
Directions:
1. - Combine all ingredients in a large microwave-safe bowl.
2. - Microwave on high for 10 minutes, stirring every 2 minutes.
3. - 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.
4. - You can tell when it's done when there are no hard pieces of rice remaining. It will also be relatively thick.
5. - Serve hot or cold. I like it cold with a spoonful of Nutella - yum!
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