📝 About This Recipe
This comforting bowl bridges the gap between the classic Mexican beverage and the soul-warming texture of a traditional Arroz con Leche. By steeping long-grain jasmine rice with toasted cinnamon sticks and blending it with a velvety mix of almond and coconut milks, we create a breakfast that is both fragrant and deeply nostalgic. It is a creamy, dairy-free celebration of spice and grain that feels like a warm hug in a bowl.
🥗 Ingredients
The Rice Base
- 1 cup Jasmine Rice (rinsed thoroughly until water runs clear)
- 2 cups Water (filtered)
- 2 pieces Cinnamon Sticks (preferably Ceylon or Mexican Canela)
- 1/2 teaspoon Kosher Salt (to balance the sweetness)
The Horchata Cream
- 2 cups Unsweetened Almond Milk (high-quality or homemade for best flavor)
- 1/2 cup Full-fat Coconut Milk (canned, for richness)
- 1/3 cup Maple Syrup (adjust to taste)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1/2 teaspoon Ground Cinnamon (extra for the infusion)
- 1/8 teaspoon Ground Nutmeg (freshly grated if possible)
Toppings & Garnish
- 1/4 cup Toasted Sliced Almonds (for crunch)
- 1/2 cup Fresh Berries (blueberries or raspberries work beautifully)
- 2 tablespoons Toasted Coconut Flakes (unsweetened)
- 4-6 pieces Edible Flowers (optional, for a gourmet touch)
👨🍳 Instructions
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1
In a medium heavy-bottomed saucepan, combine the rinsed jasmine rice, 2 cups of water, and the two cinnamon sticks.
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2
Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.
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3
While the rice simmers, whisk together the almond milk, coconut milk, maple syrup, vanilla bean paste, ground cinnamon, and nutmeg in a separate jug.
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4
After 15 minutes, check the rice. The water should be mostly absorbed, and the rice should be tender but not mushy.
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5
Remove the lid and discard the cinnamon sticks (or leave them in for a more intense flavor, just don't eat them!).
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6
Pour the prepared Horchata milk mixture into the saucepan with the rice.
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7
Increase the heat to medium-low and cook uncovered, stirring frequently with a wooden spoon to prevent sticking.
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8
Simmer the mixture for another 15-20 minutes. As the rice releases its starches, the liquid will thicken into a luxurious, creamy porridge.
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9
Stir in the kosher salt. Taste the porridge; if you prefer it sweeter, add another tablespoon of maple syrup.
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10
The porridge is ready when it reaches the consistency of a thick pudding but still has a slight 'pour' to it. It will thicken significantly as it cools.
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11
Remove from heat and let it sit for 2-3 minutes before serving.
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12
Ladle the porridge into warm bowls. Top with toasted almonds, fresh berries, and a sprinkle of coconut flakes.
💡 Chef's Tips
For a truly authentic horchata flavor, use Mexican 'Canela' cinnamon sticks which are softer and more floral than Cassia. If the porridge becomes too thick, simply splash in a little extra almond milk to loosen it up before serving. Rinsing the rice is crucial; it removes excess surface starch so the grains stay distinct rather than becoming a gummy paste. For an overnight version, you can soak the rice and cinnamon sticks in the almond milk in the fridge before cooking to deepen the spice infusion.
🍽️ Serving Suggestions
Serve alongside a hot cup of Mexican spiced coffee (Café de Olla). Pair with a side of sliced mango or papaya for a tropical fruit contrast. Drizzle a little extra almond butter on top for added protein and richness. For a dessert-style twist, add a dollop of whipped coconut cream and a dusting of dark cocoa powder.