Horchata & Rice Pudding 2-in-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.
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.
Serve warm or cold, but the rice may harden when cold.