Okay, that’s just a total lie right there. I know that I could because I did like an hour ago. And it’s quite possible that I ate some this afternoon as well…
I’m really ready for something a little different in the dessert department though, and this Horchata Risotto certainly fits the bill. It has all the delicious flavors of Horchata in a nice smooth, creamy risotto. What’s not to love?!
4 tbs. butter
1 c. Arborio rice
1 – 3” Cinnamon stick
2 c. water
1 c. milk
¼ – ½ c. sugar
½ tsp. cinnamon
1 tsp. vanilla
¼ tsp. almond extract (optional)
In a large sauce pan, melt the butter over medium heat.
Add rice and cinnamon stick and stirring, cook for about 2 minutes.
Gradually add water 1 cup at a time, cooking and stirring until the liquid is fully absorbed before adding the next cup.
Stir in milk. Continue cooking, stirring occasionally, until the rice has absorbed all the liquid.
Once finished, stir in ¼ c. sugar, cinnamon, nutmeg, vanilla and almond extract and taste. If you want it a little sweeter, add up to ¼ c. more sugar. Serve immediately.