Total Time
20mins
Prep 20 mins
Cook 0 mins

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 Nutrition

  • 12 cup rice (partially ground and flavored by the horchata-making process)
  • 1 12 cups skim milk (or any other kind of milk or milk substitute)
  • 2 tablespoons sugar (to taste)
  • 1 teaspoon vanilla extract (to taste)
  • 12 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!