I really didn’t know what to call this warm milk creation.  I certainly don’t want to call it that.  It is kind of a mix between horchata and Spanish rice pudding, but I wouldn’t want to offend anyone by calling it that because I made this recipe up. I don’t really know if it is anything like authentic Spanish rice pudding or Mexican horchata and that’s why we’ll refer to it as Sarah’s warm winter drink, a name that’s completely non-descriptive, whoops. It’s a pretty awesome drink though and you can make it several different ways so don’t let its disappointing name discourage you.  Vegan? We got you covered too.  Like most recipes and projects on Seasoned, we try to give you the gist of the recipe, but encourage you to make it your own. Katie and I cook depending on seasonal ingredients and what’s in our cupboards, which means lots of these recipes are adaptable.

This wintery drink has three components: rice, some type of milk (cow, almond, rice, etc) and spices such as clove and cinnamon.  It’s perfect in the morning when I’m not quite ready to eat, but want something in my stomach.  It’s warm goodness is just what I crave on days like today when it’s twenty degrees outside.  Brrrr.  This horchata + rice pudding combo also makes a great little dessert drink.  However you make it, whenever you drink it, just make sure you enjoy it 😉

I like to soak my rice before cooking it.  Soaking makes all grains more digestible because it breaks down some of the proteins and neutralizes phytates, which inhibit the absorption of important nutrients like iron, calcium and magnesium.  They also cook a little faster.  I admit, if soaking took a bunch of effort I would probably skip this step because I rarely notice myself digesting grains with any amount of effort, but because it is so simple, I just do it.  I’ve made it the new normal. So soak or don’t soak, it’s up to you, but if you do, add a cinnamon stick and some cloves.

Soaking Rice Recipe:

• 1/2 cup dry rice
• 1 cup warm water
• 1 tablespoon lemon juice
• 1 cinnamon stick
• 1/2 teaspoon whole cloves

Add all the ingredients to a large glass bowl, cover with a lid, and leave be overnight.
Strain the rice and cook it as you normally would.

Rice Milk Ingredients:

• 1 cup long-grain brown rice
• 4 cups water

Rice Milk Recipe:

• Blend the rice and water in a food processor or blender and pulse a half dozen times.
• Transfer the liquid to a glass container with a lid and let sit at room temperature for six hours or so. I usually let it rest overnight.
• Return the liquid to the food processor and blend until smooth.
• Strain the mixture through cheesecloth or a fine mesh strainer into a glass jar with a lid. Consume within one week.

Almond Milk Ingredients:

• 1 cup raw almonds
• 3.5 cups water

Almond Milk Recipe:

• Soak the almonds overnight. Simply place the almonds in a glass bowl, cover them with warm water, put a plate on top of the bowl and go to sleep!
• Drain the almonds and add them to a blender or food processor.  Add 3.5-4 cups of water depending on your desired thickness.
• Blend for a minute or two until the mixture is combined and smooth.
• Strain the mixture through cheesecloth or a fine mesh strainer into a glass jar with a lid.  Consume within five days.

What do you say? In the mood for a rice pudding drink? Whoa, definitely glad I didn’t name it that. I’ll let you in on a little secret, my favorite milk to use is almond.  Go buy a carton or whip up your own and let’s get this warm wintery drink show on the road already.