Rice Cooler Drink Mexican Style Horchata Recipes

Steps:

• Place rice in a large bowl. Pour warm water over rice. Set aside an soak overnight.
• Pour into blender jar; process until smooth. Strain mixture through a fine mesh sieve.
• Return to blender, process again. Strain mixture into pitcher through a clean, dampened towel or cheese cloth. Rinse blender, return mixture to blender.
• Add sugar and vanilla and process until combined. Refrigerate until chilled. Serve over crushed ice.
• FOR FLAVOR VARIATIONS:
• CONDENSED MILK: substitute a can of sweetened condensed milk for the sugar and blend with the rice. Serve with ground cinnamon on top.
• CHOCOLATE - Add 2 ounces grated Mexican chocolate to rice. Continue as directed above.
• STRAWBERRY - Prepare as directed above, adding 1 package (10 ounces) frozen strawberries with the sugar and vanilla. Continue as directed.
• CINNAMON - Add 2 (4-inch) cinnamon sticks to rice. After soaking remove cinnamon sticks and discard. Continue as directed above.

Steps:

• combine all ingredients in rice cooker.
• cook according to manufacturer instructions.
• when cooking time finished let it sit uncovered for 3 minutes or so to thicken.
• stir before serving.

Steps:

• Place the rice in a bowl with enough water to cover it and let it soak overnight.
• Strain the rice and discard the water. Stir the cold water and evaporated milk together. Place the drained rice into a blender along with half of the diluted milk. Blend until the rice is finely ground, about 30 seconds. Add the sugar, cinnamon, and vanilla; blend well. Pour in the remaining diluted milk; blend.
• Line a strainer with two layers of cheesecloth. Place the strainer over another bowl to catch the liquid. Strain the rice milk through the cheesecloth, discard the solids. Repeat the process if necessary. Serve over ice.