Brûléed Rice Pudding

Ingredients

• 3 cups milk
• 1¼ cups water
• 1 cup long grain rice
• ¼ tsp salt
• 1 - 14 fl oz can sweetened condensed milk
• 3 tbsp Amoretti® Natural Horchata Compound
• cinnamon, to taste
• sugar, for topping

• kitchen torch

Directions

1. Bring milk, water, and salt to a simmer over medium-low heat. Stir in rice and stir occasionally for 10-15 minutes, until almost cooked through.
2. Add sweetened condensed milk and Natural Horchata Compound and return to a low simmer.
3. Cook for an additional 20-25 minutes, until the desired consistency is achieved. Sprinkle cinnamon in at the end and stir in completely.
4. Store leftovers in an airtight container in the fridge for up to a week. Reheat on the stovetop, adding milk to loosen the consistency.

• If serving cold, stir in an additional ½ cup milk and cool completely.
• If serving hot, allow it to sit for about ten minutes as it will be scalding hot. Brulée it for an alternative texture or garnish with any of these traditional ingredients: chopped pecans, walnuts, dates, or raisins.