Horchata Rice Pudding (Vegan)

"This is actually my version of the rice pudding you get in an East Indian Restaurant. I love that stuff but it's always made with dairy, so I came up with a Vegan recipe that I can enjoy anytime."
photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z.
Ready In:


  • 1 quart horchata (I used Rice Dream brand)
  • 14 cup coconut milk (I used So Delicious, the original kind)
  • 13 cup white long grain rice (I used Lundburgs Organic)
  • 2 tablespoons raw cane sugar
  • 12 teaspoon cardamom powder
  • 14 cup slivered almonds
  • 14 cup golden raisin
  • 14 cup coffee creamer (I used coconut creamer)


  • In a heavy saucepan, bring the Hochata to a boil.
  • Add the rice, cardamom powder, raisins and 1/2 the sliced almonds.
  • Bring to a boil and reduce to medium low and boil until the mixture becomes thick and creamy. Keep an eye on it and stir occasionally.
  • Add the sugar and cook another 5 minutes.
  • Put the rice mixture into a serving bowl and add the creamer and give it a good mix. Add more raisins if you like.
  • Sprinkle the top with the other portion of slivered almonds. Put into the fridge to get cold.
  • Bon Appetit!

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<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
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