If You Had Chinese Food for Christmas Eve…

by Shoshana on December 24, 2012 · 15 comments

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I’m a bit late to the December roundup, but since it still isn’t midnight here on the west coast I thought I would sneak a post in under the wire. There seems to be a tradition among America Jews to celebrate Christmas by eating Chinese food and seeing a movie. In honor of that the Kosher Recipe Roundup topic posted today features Chinese food. Since whenever we would order takeout from the Chinese restaurant there was always a ton of extra rice left over, I thought I would share this recipe from my archives Horchata Rice Pudding. The rice pudding uses leftover cooked rice and is the perfect way to use up those half empty takeout boxes come tomorrow. It also would make a lovely breakfast pudding if you cut the amount of sugar to make it less sweet and a bit more breakfasty.

To see some of the other recipes people came up with this month be sure to check out all the links below.

Horchata Rice Pudding

Prep Time: 5 minutes

Cook Time: 45 minutes

45 minutes

Yield: 4-6 servings

Horchata Rice Pudding


2 cups leftover cooked white rice

3 cups almond milk

1/2 cup sugar

small pinch salt

1 teaspoon vanilla extract

1/4 teaspoon Vietnamese cinnamon, or to taste (use a bit more if using regular cinnamon)


Combine cooked rice, milk, sugar and salt in a medium saucepan and bring to a boil. Reduce the heat to a simmer cook, stirring occasionally, until almost all of the milk is absorbed (30-45 minutes, depending on how absorbent your rice is). Stir in vanilla and cinnamon.

Divide rice pudding into individual serving dishes serve warm.



{ 15 comments… read them below or add one }

jessica December 25, 2012 at 4:52 am

i never used vietnamese cinnamon before, but love rice pudding, especially when it’s vegan! thanks for the recipe.


dena @ohyoucook December 25, 2012 at 5:33 am

I always thought the name “Horchata” meant it had to be made with rice milk. Live and learn. In any case, rice pudding is a great way to end a Chinese food dinner.


Shoshana December 30, 2012 at 2:43 pm

Horchata (the drink) is traditionally made with rice, almonds and cinnamon. Since I already had the rice part covered I figured I would use almond milk for the liquid to get the almond flavor in.


Barbara | Creative Culinary December 25, 2012 at 7:27 am

So I guessed I decided last night to follow Jewish tradition! I haven’t been sick in years but I can tell a cold is coming on; the scratchy throat, deep chest rumbles and watery eyes…all pretty good signs. I’m gargling with salt water, taking Vitamin C and more and hoping I can keep it at bay.

As a result, I cancelled on going to both a cocktail party and my daughter’s church for Christmas Eve services. That was harder than the party; she is the choir director and sings ‘O Holy Night’ at the last service and it’s just so beautiful it made me sad to miss it but life goes and I was hungry and not feeling up to cooking so…I ordered Chinese and I got a movie from Redbox!

Your rice sounds great and I actually have some leftovers…thanks for sharing…both your tradition and your recipe!


Shoshana December 30, 2012 at 2:41 pm

So sorry to hear you were sick over Christmas! I hope you are feeling better.


Tamar Genger December 26, 2012 at 12:57 pm

I always make fried rice, but only my husband and I like it. I think I could get the kids to eat this, sounds really good and I have a ton of rice in my freezer from my in laws crazy over ordering chinese for a chanukah party.


Yosef - This American Bite December 27, 2012 at 1:06 pm

Sounds delicious and I like that you shared a dessert for the Chinese link up!


Melinda (Kitchen Tested) December 28, 2012 at 6:29 am

Where can I get Vietnamese cinnamon??? This recipe looks incredible.


Shoshana December 30, 2012 at 2:44 pm

I got mine at whole foods. I hope you can find some, it is one of my favorite spices.


Ronnie Fein December 28, 2012 at 7:31 am

I love Vietnamese cinnamon; much milder and somewhat sweeter than Chinese cinnamon or cassia. It’s a good ingredient for rice pudding where you don’t want the cinnamon to dominate. Sounds delicious.


Sina December 28, 2012 at 12:26 pm

This looks so good. I’ve never heard of Vietnamese cinnamon. What’s the difference?


Shoshana December 30, 2012 at 2:46 pm

To my taste it has more flavor than regular cinnamon, with a bit less spiciness. It is worth trying if you can find it.


Sarah Klinkowitz December 29, 2012 at 4:50 pm

Good rice pudding is a real treat. Will have to try this!


Jamie Geller December 30, 2012 at 10:32 am

my grandma A”H always made rice pudding — and I loved it… never even occurred to me to make it a pareve version with all that left over rice from Chinese takeout. Have you ever tried this with soy milk — I used to love and live for almond milk but lately the after taste had been making my stomach turn — don’t know why? I am using the same brand…


Shoshana December 30, 2012 at 2:51 pm

I made this with almond milk because I wanted to almond flavor. I know what you mean about your tastes changing, that has happened to me with sone ingredients i used to love. I don’t love soymilk in “plain” recipes like this one because they taste too much like soy to me, but if you don’t mind that then soymilk would work fine. If I was making this recipe without almond milk I would probably use canned coconut milk mixed with a bit of water instead. It will taste a bit coconutty but will mostly just be creamy and delicious.


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