HORCHATA DE ARROZ
Steps:
- Put the rice in a blender or spice grinder and process until completely pulverized, with a flour like texture. (Alternatively, you can leave the rice whole if you prefer.) Combine the rice powder, warm water, and cinnamon stick and stir with a whisk until well combined. Cover and refrigerate for at least 5 hours or overnight.
- Transfer the mixture to a blender and blend until as smooth as possible. It will feel slightly grainy but should not be gritty. Strain into a pitcher through a sieve or colander lined with a couple layers of cheesecloth, pressing the solids with the back of a wooden spoon to extract as much liquid as possible. Stir in the sugar and milk, then taste and add more sugar if you like.
- Refrigerate until completely chilled. Serve over ice, topped with a sprinkling of the ground cinnamon.
- In downtown Oaxaca's Mercado 20 de Noviembre, there's a stand called Doña Casilda, where they add about 2 tablespoons worth of chunks of cantaloupe and red prickly pear and 1 tablespoon of pecans-or a combination of those-to a tall glass of horchata, depending on your preference. The prickly pear makes the horchata turn a light shade of pink, and the chunks of fruit and pecans complement the horchata wonderfully.
- Or, to make a coconut horchata, add 1/2 cup of ground blanched almonds to the rice powder mixture before you soak it, and 1 cup of fresh coconut flesh when blending the rice mixture. If the consistency is too thick, add water.
- To make a nut horchata, add 1 cup of raw nuts (almonds, cashews, or peanuts) to the rice powder mixture before soaking, then proceed as directed.
More about "horchata de arroz recipes"
TRADITIONAL MEXICAN HORCHATA | A STEP BY STEP RECIPE
From muydelish.com
4.9/5 (245)Calories 170 per servingCategory Drinks
- Wash and drain the rice. Place the rice, cinnamon sticks (see note #1 below) and 4 cups of water into a bowl. Cover the bowl and refrigerate overnight (preferably) or a minimum of 4 hours.
- Once you'r read to blend the rice, remove most of the cinnamon sticks but it's okay to leave small pieces with the rice.
- Blend the rice in two separate batches by adding 1/2 of the rice & water with some of the cinnamon stick left behind. Puree until it's very smooth and it forms a paste like texture. About 4 minutes long.
- Using a very fine strainer (or some cheese cloth) pour the blended mixture over a pitcher. Strain out as much liquid as possible, pushing on the solids with a spatula or spoon.
HOMEMADE HORCHATA DE ARROZ (MEXICAN RICE DRINK)
From dishnthekitchen.com
Reviews 13Calories 124 per servingCategory Beverages
AUTHENTIC MEXICAN HORCHATA RECIPE (HOMEMADE RICE …
From mexicoinmykitchen.com
HORCHATA RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
HORCHATA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BEST HORCHATA RECIPE - HOW TO MAKE HORCHATA - DELISH
From delish.com
OUR 10 BEST HORCHATA RECIPES
From allrecipes.com
AGUA DE ARROZ (HORCHATA) - THRIFT AND SPICE
From thriftandspice.com
THE PERFECT MEXICAN HORCHATA RECIPE {VEGAN} - ¡HOLA!
From holajalapeno.com
HORCHATA DE ARROZ RECIPE - MEXICAN DRINKS - YOUTUBE
From youtube.com
HOW TO MAKE HORCHATA (HORCHATA DE ARROZ) - BOULDER LOCAVORE®
From boulderlocavore.com
HORCHATA DE ARROZ - 1874 RICE HORCHATA RECIPE - VINTAGE …
From vintageamericancocktails.com
THE PERFECT MEXICAN HORCHATA RECIPE - ALPHAFOODIE
From alphafoodie.com
HORCHATA DE ARROZ CON ALMENDRAS (ALMOND-RICE DRINK) | SAVEUR
From saveur.com
HORCHATA DE ARROZ TOSTADO (TOASTED RICE DRINK) | SAVEUR
From saveur.com
HORCHATA DE ARROZ – TUPPERWARE CA
From tupperware.ca
MEXICAN HORCHATA DE ARROZ - ANNA IN THE KITCHEN
From annainthekitchen.com
AUTHENTIC HORCHATA RECIPE (AGUA DE HORCHATA)
From inmamamaggieskitchen.com
HORCHATA DE ARROZ RECIPE (LATIN SWEET RICE BEVERAGE)
From whats4eats.com
HORCHATA DE ARROZ - COLD RICE DRINK - BIGOVEN.COM
From bigoven.com
HORCHATA: MEXICAN RICE DRINK RECIPE - THE SPRUCE EATS
From thespruceeats.com
You'll also love