The up's and down's of life can be exhausting. You loose a friend, you gain two more. Someone you know well mistreats you but then stranger surprises you with their kindness. A loved one gets sick, another brings life into the world. Life can be difficult. An obvious statement I realize, but important to come to terms with. When I allowed myself this thought, I was able to give myself the grace I have been promised. The grace I intern should show everyone in my life. I have failed, I will fail again. Its going to be okay. Why? Because it has to be.
We all should be reminded of this occasionally, consider this yours.
Horchata is a milky drink from Latin America/Spain made of rice or almonds with cinnamon and vanilla. I first tried this refreshing drink at one of my favorite hole-in-wall tamale shops and fell in love. Horchata rice pudding is my dairy-free and natural sugar take on the traditional drink. AKA me pretending I can make dessert healthy.
I hope you'll love it as much as I do!
Horchata Rice Pudding
40 minute cook time and yields 4 servings
- 4 cups rice milk
- 1/2 cup maple syrup
- 1 cup long-grain white rice
- 1 ounce of bourbon (optional)
- 1 cinnamon stick
- 1 vanilla bean
- 1/2-3/4 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/4 cup brown cane sugar
- 1/4 cup sliced almonds
- dash of cinnamon
In a saucepan, combine all ingredients except toppings. Turn stove to a medium-low heat and bring rice mixture to low simmer. Do not allow to come to full rolling boil. Allow to simmer for 35-40 minutes or until rice is soft and fluffy and most of the liquid is absorbed. Remove from heat.
Scoop rice pudding into 4 small ramekins. Can be served just like this if you like your dessert subtly sweet. OR mix together brown cane sugar, almonds, and a dash of cinnamon to taste. Sprinkle mixture on top of pudding and place in broiler for 2-3 minutes. Serve warm.