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Horchata (White Rice, No Almonds)

Rice, cinnamon and milk! A refreshing combination for this horchata agua fresca served over ice!
Course beverage
Cuisine Mexican
Prep Time 15 minutes
1 day
Total Time 1 day 15 minutes
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.