I developed this pudding recipe as a way to use up the vast amount of leftover rice we always ended up with when we ordered Chinese takeout. The addition of almond milk and cinnamon makes this easy rice pudding taste like Mexican horchata.
What you will need
2 cups leftover cooked white rice
3 cups almond milk
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon Vietnamese cinnamon, or to taste