Horchata Rice Pudding

Directions

1. 1
   In a large saucepan, combine the rice, white sugar, almond milk, rice milk, cinnamon stick and nutmeg.
2. 2
   Split the vanilla bean, scrape the seeds from the pod and add both to the milk mixture.
3. 3
   Put the saucepan over low heat and simmer the rice until it turns very soft and achieves a thick, pudding-like consistency, about 30 to 40 minutes.
4. 4
   Be careful not to bring the rice to a full boil.
5. 5
   Remove the cinnamon stick and vanilla bean pod.
6. 6
   Divide the mixture between 8 (7-ounce) ramekins and chill until cool.
7. 7
   Sprinkle some of the turbinado sugar over the top of each ramekin.
8. 8
   Using a blowtorch, caramelize the pudding tops until they are golden brown.
9. 9
   If you do not have a blowtorch, arrange the ramekins on a sheet pan and put under a broiler until the sugar has caramelized, about 1 to 2 minutes.