Horchata con Almendra (Brown Rice)
Yields up to 8 cups
3 cups water
1 1/4 cups, previously steamed, brown rice( I used jasmine rice)
1 cup slivered almonds
2 inch piece of Mexican canela(cinnamon)
1/2 agave nectar or honey
*5 cups cold water
Combine everything in a bowl. Cover and let sit overnight in the refrigerator.
Next day, transfer to the blender. Blend on high until as smooth as possible. add 3 cups of cold water. Blend again and then strain into a large pitcher. Add 1-2 more cups of cold water. Because of the almonds, this horchata will be a little thicker. Taste for sweetness. Stir everytime before serving because it will separate.
I thought it was fitting to display my Dad’s Mexican coins and bills collection. The simple Mexican games and toys are what we grew up with, thanks to my parents.
Simple ingredients like rice and canela. Such important staple ingredients in a Mexican kitchen.
I did end up adding fresh ground cinnamon to each recipe. I would suggest tasting for sugar as you go. I tend not to like my drinks to be too sweet.
The second version below is simply prepared with uncooked white rice, canela, sugar, water and milk. Like I said before, the milk is really optional if you have issues with the lactose. It’s quite tasty though. I have not tried it with evaporated milk yet, but it’s pretty popular from what I read.
Horchata (White Rice, No Almonds)
1 cup white rice(uncooked)
2-3 inch piece of Mexican canela(cinnamon)
2 1/2 cups hot water
1 cup sugar
2 cups milk
2 cups cold water
Ina bowl, combine the rice, cinnamon and 2 1/2 cups of hot water. Cover and refrigerate overnight.
Next day, transfer mixture to the blender with 1 cup of sugar. Blend on high several times until as smooth as possible. Strain horchata using a fine wire mesh strainer. I lined mine with paper towels, but you could use a coffee filter or a piece of cheese cloth.
Once you strain it into a large pitcher, mix in 2 cups of milk and 2 cups of cold water. Taste for sweetness. I added some fresh ground cinnamon to both horchata recipes after I blended and strained them. Yields about 6 1/2 cups.