Best Horchata De Arroz Recipes

HORCHATA DE ARROZ (RICE DRINK)

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.

MEXICAN HORCHATA

Steps:

• Place the rice and cinnamon stick in a large glass bowl and add the 4 cups of hot water. Cover the bowl with a dish or plastic wrap, then let it soak overnight, or at least 8 hours. *Please see NOTES
• The next day, pour the rice, cinnamon, and water into your blender and process until it becomes a smooth, watery paste.
• Using a strainer or sieve, strain the mixture into a wide mouth pitcher, stirring to help the liquid pass through.
• Add the milk (if using), vanilla extract, and the rest of the water. Stir in the sugar, adjusting the amount to fit your taste. Let the drink chill in the refrigerator. Stir the Horchata before serving, since the rice mix tends to settle at the bottom. Serve in glasses with ice cubes.

HORCHATA DE ARROZ

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.