Cinnamon and sugar always makes me think of those cinnamon twists from Taco Bell. Remember those?! My best friend and I used to ransack our homes for change so we could drive to the local Taco Bell after classes. I’d always get a crunchy taco with lots of medium sauce on the side and cinnamon twists. Anyway, this isn’t about those cinnamon twists- which I should one day recreate- but about how with cinnamon and sugar, we can make two things with brown rice: horchata and rice pudding!
It’s really the best of both worlds. After using the rice to make the horchata, I used the strained rice to make rice pudding. The non-wasting Asian genes in me rejoice.
Served over ice, horchata is the perfect drink for this steamy weather. The rice pudding is lightly sweetened and great for a quick morning breakfast on the go.
brown rice horchata//
- 1 1/3 cup brown rice
- 1/2 tablespoon ground cinnamon
- 5 cups water
- 1/3 cup sugar
- 1/2 tablespoon vanilla extract
- 1 cup skim milk*
Blend together the rice, cinnamon and 2 cups of water for a minute. Add the remaining water. Refrigerate overnight. Using a sieve, strain the rice water. Set aside rice. Add sugar, vanilla extract and milk. Stir and serve over ice.
brown rice pudding//
- 1 1/3 cup uncooked brown rice
- 6 cups of water
- 1/2 teaspoon salt
- 3 cups of skim milk*
- 1/3 cup maple syrup**
- 1/4 teaspoon cinnamon, ground
- 1 egg, beaten
- 2 tablespoons butter
- 1/2 teaspoon vanilla extract
Put water and salt into a pot and bring to a boil. Add set aside rice. Simmer rice on for 30 minutes, stirring occasionally. Drain rice. Return rice to pot. Add in 2 cups of milk, maple syrup, and cinnamon. Cook for 15-20 minutes. Add remaining milk and beaten egg. Cook for 2 minutes more. Take off stove and mix in butter and vanilla extract. Serve cold.
*If you would like either creamier, use whole milk instead.
** Sweeten this to taste! If you’d like it sweeter, you can increase it to a half cup.