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“This is actually my version of the rice pudding you get in an East Indian Restaurant. I love that stuff but it's always made with dairy, so I came up with a Vegan recipe that I can enjoy anytime.”

Ingredients Nutrition

  • 1 quart horchata (I used Rice Dream brand)
  • 14 cup coconut milk (I used So Delicious, the original kind)
  • 13 cup white long grain rice (I used Lundburgs Organic)
  • 2 tablespoons raw cane sugar
  • 12 teaspoon cardamom powder
  • 14 cup slivered almonds
  • 14 cup golden raisin
  • 14 cup coffee creamer (I used coconut creamer)


  1. In a heavy saucepan, bring the Hochata to a boil.
  2. Add the rice, cardamom powder, raisins and 1/2 the sliced almonds.
  3. Bring to a boil and reduce to medium low and boil until the mixture becomes thick and creamy. Keep an eye on it and stir occasionally.
  4. Add the sugar and cook another 5 minutes.
  5. Put the rice mixture into a serving bowl and add the creamer and give it a good mix. Add more raisins if you like.
  6. Sprinkle the top with the other portion of slivered almonds. Put into the fridge to get cold.
  7. Bon Appetit!

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