Best Orchata Rice Milk Recipes

MEXICAN RICE MILK, HORCHATA MEXICANA

Steps:

• 1. First, in a large pot rinse rice two or three times in cool water.
• 2. Now combine rice and (almonds optional) with about 10 cups of water and a broken-up cinnamon stick. Cover with plastic wrap and let stand overnight, for 24 hours or up to two days. I put mine in the fridge covered and sometimes just leave it in the fridge for two days.
• 3. After overnight, 24 hours or two days (whichever length of time you chose), remove from the refrigerator and strain the rice and cinnamon sticks from the water. Do not throw the water out.
• 4. In a blender, process on high about a cup of the rice mixture with a half cup sugar, 1 cup of the rice water, and the soaked cinnamon sticks on high. Process until the sugar is dissolved and the mixture looks very smooth. Pour into a pitcher.
• 5. Next, do the remaining rice and the rest of the sugar and cinnamon sticks and process again until all is dissolved. (If you chose to soak almonds with your rice then you will have ground the almonds along with the rice as well.) Remember try for a very smooth mixture.
• 6. Now add all of the rice and almond mixture back into the reserved rice water mix very well. Let stand for about 10 minutes.
• 7. Now you are ready to strain all of the rice water mixture through a cheesecloth. Put it over another pitcher push down in the pitcher somewhat and I secure the cheesecloth ends over the edge of the pitcher with a very large rubber band all around the outside of the pitcher. I then strain the mixture slowly until all the liquid has been poured back into the pitcher. Remove the cloth discard the contents. Sometimes I strain twice.
• 8. Now if you like you may add the cup of milk and the vanilla. Stir well and taste for sweetness to your liking. Refrigerate. When nice and cold, serve in tall glasses over ice. Enjoy.
• 9. In Mexico sometimes after a very hot or spicy meal cool glasses of Horchata are served after the meal to calm and cool the taste buds. Of course, anytime is great to enjoy a refreshing glass of Horchata.
• 10. I will post my picture tomorrow, as I have rice and soaking in my fridge as I write this. I plan on making the Horchata tomorrow.

HORCHATA (RICE MILK)

Steps:

• 1. Place raw rice in quart sized container and cover with water. Let this soak overnight.
• 2. Drain water from rice.
• 3. Place rice in blender and add the evaporated milk, sugar, vanilla and cinnamon.
• 4. Grind till sounds smooth, then add remaining ingredients and stir well. Strain this through a cheesecloth.
• 5. Refrigerate and serve over ice.
• 6. Pronounced Or-chah-tah. Serve with a cinnamon stick.

ORCHATA (RICE MILK)

Steps:

• Put rice in a large stainless steel pot and cover with hot water. Bring to a boil for 5 minutes. Remove from heat and cover pot and leave sit overnight.
• Next Day: Drain rice. Put rice and some milk and water in blender to grind the rice up. Do this in "batches" until all the rice is ground up.
• Use a few layers of cheese cloth and strain the rice mixture until all is done (DO NOT SQUEEZE!).
• Put strained rice mixture, milk and all remaining ingredients into the large pot. Use a wire whisk to blend all together well. Refrigerate.
• *** Serve cold as is, or put some in a blender with ice. *** This is a traditional drink that takes the "heat" out of your mouth after eating spicy food. It is sold in many Mexican eateries, as they too make this drink as a traditional beverage.

MILK-RICE HORCHATA

Steps:

• Soak the rice overnight in the water with the cinnamon strips.
• Next day discard cinnamon strips.
• Process in blender in 3 batches with evaporated milk and soaking water. Pass through sieve after each processing.
• Pour into a pitcher, add theskim milk, sweeten, add vanilla and mix well by stirring.
• Refrigerate until serving time.
• Sprinkle a little cinnamon on each serving just before drinking.

HORCHATA MADE EASY

Steps:

• Heat water, sugar, and cinnamon in a saucepan over medium heat. Simmer until sugar is dissolved, whisking occasionally, about 5 minutes. Allow mixture to cool for 10 minutes.
• Pour rice milk into a large pitcher.
• Stir sugar water into rice milk. Serve chilled or over ice.