Past Recipes
Cinnamon Horchata Rice Pudding

Cinnamon Horchata Rice Pudding with Toasted Almonds

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Recipe Details


Inspired by Mexican horchata—a chilled beverage made with rice, sugar, and cinnamon—Chef Shanna shares this luxuriously creamy rice pudding. Cinnamon-infused basmati rice is blended with condensed milk, then combined with whipped cream for airiness. Once chilled, the pudding becomes almost custard-like. If you’re anything like our Culinary Team, you’ll be throwing elbows to get another spoonful.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 420
  • Protein 7g
  • Total Carb 40g
  • Total Fat 26g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • basmati rice
    1/2 cup
    basmati rice
  • cinnamon stick
    cinnamon stick
  • heavy cream
    8 ounces
    heavy cream
  • sliced almonds
    2 tablespoons
    sliced almonds
  • condensed milk
    1 can
    condensed milk
  • ground cinnamon
    1 teaspoon
    ground cinnamon
  • aluminum tin
    aluminum tin

What You’ll Need

  • kosher salt
  • 6" small pot with lid
  • 8" small pan
  • blender or food processor

Cooking Steps

  1. Cook cinnamon rice

    Cook cinnamon rice

    Place a medium bowl and whisk in the refrigerator for the next step. In a small pot, combine rice, cinnamon stick, 1 cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat, fluff rice with a fork, then set aside uncovered to release steam and cool, about 10 minutes.

  2. Toast almonds

    Toast almonds

    While rice cooks, place almonds in a small pan over medium heat. Toast, stirring, until golden and fragrant, about 3 minutes—nuts can burn quickly, so keep an eye on them and stir frequently as they toast. Transfer almonds to a plate and set aside until Step 6.

  3. Whip cream

    Whip cream

    Remove bowl and whisk from refrigerator, add ½ cup heavy cream (reserve remainder for Step 4), and whip until thickened and soft peaks form, about 3 minutes. Chill whipped cream in refrigerator until rice is cooled.

  4. Make rice pudding

    Make rice pudding

    Once rice is cooled, remove and discard cinnamon stick. In a blender or food processor, combine rice, remaining heavy cream, and 3 tablespoons water; blend until mostly smooth, 1-2 minutes. To bowl with whipped cream, gently fold in condensed milk, rice mixture, and half of ground cinnamon to combine.

  5. Chill rice pudding

    Chill rice pudding

    Reshape aluminum tin, if bent. Pour rice pudding into tin and spread in an even layer. Chill in freezer until thickened, 20-30 minutes. (P.S. This is a great time to get ahead on dishes.) If making ahead, chill in refrigerator overnight.

  6. Plate horchata rice pudding

    Plate horchata rice pudding

    Divide horchata rice pudding among serving bowls. Garnish with toasted almonds and remaining ground cinnamon. Enjoy!

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