Rice. My family loves it. In fact, it we might even prefer it to potatoes. Sounds crazy, but we find ourselves craving rice more than french fries. This weekend, The Complete Package whipped up one of our favorite summer refreshers.
Horchata: a refreshing Mexican drink made with rice & cinnamon.
So simple, delicate, and fragrant – a good horchata is a revelation. And it’s easy to make. It only takes a few ingredients, most of which you probably already have in your fridge or pantry. Horchata is best when allowed to sit and bloom overnight, so plan to start this a day in advance for best results.
2 cups long-grain white rice
10 cups water
1 cup whole milk (not skim or reduced fat)
1 tablespoon Mexican vanilla
1 tablespoon Mexican cinnamon (canela), finely ground
1 to 1 1/3 cups granulated sugar, to taste
In batches, combine half of the rice and half of the water in your blender; blend on medium to medium-high until the rice begins to break up into small pieces (about a minute or so). Pour into a large pitcher or jar and process the remaining rice and water until all is done. Cover the jar or pitcher and allow it to sit on the counter at room temperature overnight (or up to 48 hours).
Strain the rice water to remove the kibbles & bits and discard the rice. Rinse out the container to remove any debris and pour the strained rice water back into the pitcher. Add the milk, vanilla, cinnamon and sugar stirring until the sugar is dissolved. Refrigerate or serve over ice, stirring just before serving to blend all the ingredients, as the fine rice pulp tends to settle to the bottom.
1. Mexican cinnamon & vanilla really are different that the version you’ll find in most markets. If you can find it in your area, please use it. The delicate, floral aroma is heavenly and takes this recipe to a whole new level.
2. This recipe can be halved for 1-2 people or doubled for a crowd.
3. This recipe is adapted from Lola’s Horchata at AllRecipes.com.
4. Horchata is perfect on a hot day or paired with spicy foods.
5. Horchata will keep in the refrigerator for up to a week.