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  • The base number of servings for this recipe is 1
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    Horchata Rice Krispies

    It's National Cereal Day ya'll! Chef Santiago Gomez joined forces with Kellog's to bring us some amazing recipes with a Latin flair.


    Ingredients
    Horchata Rice Krispies
    1
    cup
    horchata milk
    1
    cup
    Rice Krispies
    2
    tablespoons
    frozen pomegranate
    Horchata Milk
    1
    cup
    uncooked white long-grain rice
    5
    cups
    milk
    1/2
    teaspoon
    vanilla abstract
    1/2
    tablespoon
    ground cinnamon
    2/3
    cup
    white sugar
    Directions
    RICE KRISPIES: In a bowl, mix the Rice Krispies with the frozen pomegranates. Pass to the serving bowl. Add the Horchata milk.
    HORCHATA MILK: Pour the rice and milk into a blender; blend until the rice just begins to break up, about 1 minute. Let rice and milk stand at room temperature for a minimum of 3 hours. Strain the rice milk into a pitcher and discard the rice. Stir the vanilla, cinnamon, and sugar into the rice milk. Refrigerate. (You can substitute for the Horchata powder if desired.)
    Reprinted With Permission From Chef Santiago Gomez & Kellogg's

    The base number of servings for this recipe is 1
    OK

    Categories 

    BreakfastBrunch

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