Soy Horchata Pudding Recipes

Steps:

• - Combine all ingredients in a large microwave-safe bowl.
• - Microwave on high for 10 minutes, stirring every 2 minutes.
• - 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.
• - You can tell when it's done when there are no hard pieces of rice remaining. It will also be relatively thick.
• - Serve hot or cold. I like it cold with a spoonful of Nutella -- yum!

Steps:

• In a large saucepan, combine the rice, white sugar, almond milk, rice milk, cinnamon stick and nutmeg. Split the vanilla bean, scrape the seeds from the pod and add both to the milk mixture. Put the saucepan over low heat and simmer the rice until it turns very soft and achieves a thick, pudding-like consistency, about 30 to 40 minutes. Be careful not to bring the rice to a full boil. Remove the cinnamon stick and vanilla bean pod. Divide the mixture between 8 (7-ounce) ramekins and chill until cool.
• Sprinkle some of the turbinado sugar over the top of each ramekin. Using a blowtorch, caramelize the pudding tops until they are golden brown. If you do not have a blowtorch, arrange the ramekins on a sheet pan and put under a broiler until the sugar has caramelized, about 1 to 2 minutes.

Steps:

• For the topping: Preheat oven to 300 degrees F. Line a baking sheet with parchment paper and set aside.
• Whisk egg white in a medium bowl until frothy (reserve yolk for the pudding). Add brown sugar, cinnamon, salt and cayenne pepper. Add almonds and toss to coat. Transfer to prepared baking sheet. Bake for 20 minutes, then allow to cool completely at room temperature on the baking sheet. Break up into pieces.
• For the pudding: Meanwhile, grease a 2-quart baking dish.
• Whisk whole eggs and egg yolks (including reserved yolk) together in a large bowl. Add milk, granulated sugar, vanilla, cinnamon, salt and almond extract and whisk until blended, then mix in the cooked rice. Transfer to prepared baking dish.
• Place baking dish in a larger roasting pan. Create a warm water bath by adding hot water to the large pan until it reaches about 1 inch up the sides of the smaller baking dish.
• Cover with aluminum foil and bake for 1 hour. Remove foil and bake until set, another 10 to 20 minutes.
• Serve warm, sprinkled with almond mixture.

Steps:

• Combine first three ingredients in a saucepan.
• Combine milk and egg in a bowl.
• Gradually add milk mixture to sugar mixture, stirring constantly.
• Cook over medium heat until thick and bubbly, stirring constantly.
• Cook for one additional minute after bubbling starts, stirring constantly.
• Serve warm, place plastic wrap on surface and cool to room temperature or chill thoroughly.

Steps:

• Empty pudding mix into a bowl.
• Add soymilk and whisk until smooth.
• Refrigerate until set.
• NOTE: Try with different flavors of pudding and soy milk! Or, make double chocolate pudding by using chocolate pudding with chocolate soy milk. I usually use Soy Slender, but I'm sure your favorite brand will work just fine.

Steps:

• 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!