Horchata Breakfast Pudding

This is the almond, rice, coconut mixture I used in making the horchata. I saved it and cooked it up the next morning for breakfast. I just added water and a little milk with it to a saucepan and cooked it until the rice was tender. Then we filled our bowls and ate up. It had such a rich nutty flavor and was very good.

close up: The tiny brown spots are not cinnamon but the skin of the almonds finely ground.