Friday, July 15, 2011

Horchata Rice Pudding = Apricot + Pequea Valley Yogurt + Almond

Yield: 5 portions 
what you need:
Rice, long grain, 1 cup 
Water, 4 cups (to soak rice)
Canela (Mexican Cinnamon), 1 stick
Lime Zest, 1 tsp
Horchata (Rice Milk), 2 cup
Milk, whole, 1 cup, or as needed
Turbinado Sugar, 1/2 cup, or as needed
Vanilla Bean, 1/2 tsp of scraped bean
Apricots, fresh, sliced, 1/4 cup
Apricot Jam, 2 Tbsp
Almonds, toasted, 5 Tbs
Lemon Pequea Valley Yogurt, 1 cup (or any good local yogurt you prefer)
how you make it:
1. Soak the rice in the water for 1 hour. Drain.
2. In a sauce pan, combine the rice, canela, and horchata and bring it to a boil over high heat, then lower to a simmer. Cook until all of the horchata is absorbed. Remove the canela stick.
3. Over medium-low heat, add the milk, apricot jam, and vanilla bean to the rice and cook until it thickens slightly, stirring gently, about 5 minutes.
4. Add the lime zest and the turbinado sugar, stirring until the sugar is dissolved. (the pudding will still be a little thin but will thicken as it cools)
5. Allow the pudding to cool to room temperature.
6. Garnish with the apricots, toasted almonds, and about 2 oz of the yogurt per serving.

music pairing: vampire weekend - horchata