Horchata De Arroz Recipes

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HORCHATA DE ARROZ

Categories     Raw

Yield makes about 6 cups

Number Of Ingredients 6



Horchata de Arroz image

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.

2/3 cup medium-or long-grain white rice
3 cups warm water
1 (2-inch) piece Mexican cinnamon stick
1 cup sugar, or more if needed
2 cups whole milk
Ground Mexican cinnamon

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