Horchata & Rice Pudding 2 In 1

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• Step 1

  Take a 5 qt pan & fill it with water until it comes just below the handles. Bring the water to a boil, add the rice & cover. Turn the heat to low. Cook for 15-20 minutes or until the rice is done.
  Once rice is cooked, strain the water into a large pitcher. Set the rice aside. You'll be using it for the rice pudding.
  Add 3/4 of the can of coconut milk to the pitcher (The rest will be used for the rice.), along with 2.5 tsp cinnamon, 1/2 Cup almond milk , 1 tsp vanilla, & 1/2 to 1 Cup of sugar. Slowly add the sugar taste testing along the way to make sure it's not too sweet.
  Place in the refrigerator & serve cold. Stir before serving, as the fat from the coconut milk will separate.

• Step 2

  For the Rice Pudding:
  Place the rice in a small casserole dish. (Make sure not to rinse the rice.) Add the remaining coconut milk, 3/4 Cups sugar, 2.5 tsp cinnamon, 3 Tbsp almond milk, & a dash of vanilla almond milk.
  Stir well.

  Serve warm or cold, but the rice may harden when cold.

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