If you love horchata and love rice pudding, then you will love this rich and comforting dairy-free Cinnamon Horchata Rice Pudding. This dish is slow simmered with cinnamon sticks, cloves and Mexican vanilla extract in one pot in about 45 minutes, making it a simple dessert.
Classic Latin flavors in one creamy bite. This rice pudding can be served warm or chilled and is the perfect dish to enjoy after a festive meal. A small serving goes a long way and is all you need.
This dessert is similar to traditional arroz con leche, but is dairy free, made with a combination of almond milk and rice milk. The nostalgic flavors and spices remind me of my grandma, and so I celebrated, serving this rice pudding in her vintage pink Depression glass bowls.
I don’t think my grandma ever used these bowls. I have a feeling she was saving them for a special occasion. Serving the rice pudding in these bowls was a great reminder to pull out your pretty dishes and celebrate every day – don’t wait for a “special occasion.”
This rice pudding can be made with authentic Mahatma grains, such as long grain rice, but also works very well with Mahatma Arborio Rice for a creamy, tender and slightly chewy texture.
Mahatma Rice is a staple in my pantry, and obviously extremely versatile; rice is not only for savory dishes.
Cinnamon Horchata Rice Pudding
- 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 35 minutes. Cover and let rest for 10 minutes.
- Remove the cinnamon sticks and cloves.
- This rice pudding can be served warm or chilled and sprinkled with ground cinnamon.
Photography by Jenna Sparks
This post is in partnership with Mahatma. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.