Mango-Horchata Rice Pudding (Arroz con Leche)
- If using a vanilla bean, use a paring knife to cut bean in half lengthwise. Scrape the tiny seeds into a small bowl.
- In 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.
- Stir 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.
From the Test Kitchen
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.
Nutrition Facts (Mango-Horchata Rice Pudding (Arroz con Leche))
- Per serving:
- 351 kcal cal.,
- 6 g fat
- (3 g sat. fat,
- 0 g polyunsaturated fat,
- 1 g monounsatured fat),
- 17 mg chol.,
- 67 mg sodium,
- 70 g carb.,
- 1 g fiber,
- 47 g sugar,
- 6 g pro.
- Percent Daily Values are based on a 2,000 calorie diet