Spiced Rice Pudding

Horchata—the cinnamon- and vanilla-infused drink— inspired this creamy treat.

Spiced Rice Pudding
Makes 6 Servings
  • 1½ cups short-grain Arborio rice cooked according to package directions and cooled
  • 1½ cups rice milk
  • ½ cup heavy whipping cream
  • ⅓ cup plus 9 teaspoons sugar, divided
  • 2 large eggs
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  1. Preheat oven to 350°. Spray 6 (4-ounce) ramekins with cooking spray.
  2. In a large bowl, stir together cooled cooked rice, rice milk, cream, ⅓ cup sugar, eggs, cinnamon, and extracts. Let stand for 10 minutes. Divide mixture among prepared ramekins. Place ramekins in a large roasting pan. Add enough water to roasting pan to reach halfway up sides of ramekins.
  3. Bake for 30 minutes. Gently stir each pudding, and smooth tops. Bake until set, 20 to 30 minutes more. Sprinkle each ramekin with 1½ teaspoons sugar. Using a kitchen torch or placed under the broiler, brûlée until sugar is caramelized. Serve immediately.