Horchata rice pudding

Horchata rice pudding

By
From
Smith & Daughters
Serves
4-6
Photographer
Bonnie Savage

We’ve served this rice pudding hot and cold at the restaurant, depending on the time of year, and both were equally loved.

Traditionally, this dish is served with poached quinces, but we grill or poach whichever fruits are in season, so feel free to add whatever hot or cold fruit you like.

Ingredients

Quantity Ingredient
400g white medium-grain rice
1.5 litres Horchata
500ml milk of your choice
2 tablespoons brown sugar
2 tablespoons butter
1/2 orange or lemon, zested
1/2 teaspoon vanilla paste or extract
Poached quinces
pinch mixed spice, (optional)

Method

  1. Place the rice, horchata, milk, brown sugar and a pinch of salt in a medium-sized saucepan and bring to the boil.
  2. Reduce the heat to a low simmer and stir fairly constantly for about 20 minutes, until you have a smooth, creamy rice pudding.This can be a little boring so make sure you’ve got nothing important to do, and maybe a book nearby!
  3. When the rice has cooked through and the liquid is nearly absorbed, add the butter, zest and vanilla paste.
  4. If you prefer a wetter rice pudding, feel free to add an extra splash of milk at the end of the cooking time.
  5. Transfer to serving bowls and top with poached quinces and a drizzle of the quince syrup. Finish with a pinch of mixed spice, if desired.
Tags:
Vegan
Plant-based
Vegetarian
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