Makes 4-6 servings

Ingredients:

Rice pudding

• 1 1/2 cup Mahatma long-grain rice, or Arborio Rice

• 1/2 cup granulated sugar

• 6 cups oat milk (or preferred milk)

• 1 teaspoon vanilla extract

• 2 cinnamon sticks

• 2 cloves

• 1/8 tsp fresh grated nutmeg

Horchata Cinnamon glaze

• 1 cup horchata liqueur

• 1 tbsp ground cinnamon

• 2 tsp cornstarch, mixed with 2 tbsp cold horchata

• Pinch of grated fresh nutmeg

Directions:

In a large saucepan, combine rice, sugar, almond milk, rice milk, vanilla extract, cinnamon sticks, and cloves.

Bring to a boil and then lower heat to low heat and simmer the rice until it is very soft and achieves a thick, pudding-like consistency, about 40-45 minutes. Cover and let rest for 10 minutes.

Remove the cinnamon sticks and cloves.

While the pudding is resting, make the glaze. Add the horchata, ground cinnamon, and nutmeg in a pan on very low temperature over 10 minutes.  You want to warm the liquid just enough so that you can make a gravy-like creamy syrup from the horchata without cooking out the liquor.

Use the cornstarch/cold horchata mixture to make a thickening slurry.  Add the slurry to the warming horchata, whisking constantly.  after a minute or so, you should start to see the mixture in the pan thickening up and even out. Once it’s thickened, quickly remove it from the heat to stop cooking. 

This rice pudding can be served warm or chilled. Drizzle the Cinnamon Horchata sauce over the rice pudding.