No need to get out the rice or even rice pudding for this horchata-style dessert. We used a drink mix to cut down on the prep work.
What You Need
Original recipe yields 16 servings
6 env. (3/4 oz. each) KNOX Unflavored Gelatine
1-1/2 qt. (6 cups) milk, divided
1 Mexican cinnamon stick (canela)
3/4 cup cinnamon-flavored rice horchata drink mix
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Empty gelatine into small bowl. Stir in 1 cup milk; let stand 5 min. or until softened. Meanwhile, bring 3 cups of the remaining milk and cinnamon stick just to boil in medium saucepan on medium heat. Add gelatine mixture; cook and stir 2 min. or until gelatine is dissolved. Cool 5 min.
Whisk drink mix, sour cream and remaining milk in large bowl until blended. Pour gelatine mixture through mesh strainer into sour cream mixture in bowl; stir until blended. Discard cinnamon stick.
Pour gelatine mixture into 8-cup mold lightly sprayed with cooking spray. Refrigerate 4 hours or until firm.
Where To Find the Cinnamon-Flavored Rice Horchata Drink Mix
Look for this drink mix, typically sold in a pouch, in the drink mix section of Latin grocery stores.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.