Mango-Horchata Rice Pudding (Arroz con Leche)
From: Better Homes and Garden
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- vanilla bean or 1-1/2 teaspoons vanilla extract
- 4 c
- horchata* or whole milk
- 1 c
- uncooked jasmine rice or long grain white rice
- 1/2 tsp
- ground cardamom
- 14 ounce can sweetened condensed milk
- 1 small
- ripe mango, peeled, seeded, and chopped
- 1/2 c
- golden raisins
- 1 Tbsp
- horchata* or whole milk (optional)
- 1/4 c
- sliced almonds, toasted
- ground canela (mexican cinnamon) or cinnamon
1If using a vanilla bean, use a paring knife to cut bean in half lengthwise. Scrape the tiny seeds into a small bowl.
2In a large nonstick saucepan bring the 4 cups horchata just to boiling; stir in uncooked rice, vanilla bean and seeds, and cardamom. Cook, covered, over medium-low heat for about 20 minutes or until most of the horchata is absorbed and the rice is tender, stirring frequently. Discard vanilla bean.
3Stir in sweetened condensed milk, mango, and raisins. Return to simmering. Cook, uncovered, for 4 minutes, stirring occasionally. Remove from heat; stir in vanilla extract, if using. Let mixture cool to room temperature (mixture will thicken as it cools). Cover and chill for 4 to 24 hours. Before serving, if necessary, add enough of the 1 to 2 tablespoons horchata or milk to make pudding reach the desired consistency. Top with toasted almonds and sprinkle with ground canela.
Horchata, a popular beverage in Mexico, can be purchased in Mexican and Latin American markets. Although ingredients vary, it is usually made with rice and cinnamon and often contains ground almonds, sesame seeds, or tigernuts.
If using whole milk, add 4 inches stick cinnamon along with the milk. Discard stick cinnamon along with the vanilla bean.