Horchata (White Rice, No Almonds)
Rice, cinnamon and milk! A refreshing combination for this horchata agua fresca served over ice!
Servings 6 Servings
- 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
In a 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.
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 every time before serving because it will separate.