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.
TCP’s Horchata (updated 2/26/2014):
1 cup long-grain white rice
2 1/2 cups boiling water
1 3″ Mexican cinnamon stick (canela)
4 cups whole milk (not skim or reduced fat)
1 can (12 ozs) evaporated milk
1 can (14 ozs) sweetened condensed milk
1 teaspoon Mexican vanilla
1/2 teaspoon ground cinnamon
Combine the rice and boiling 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). Add the 3″ cinnamon stick. Cover the blender jar 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 blender pitcher. Add the milks (all 3), vanilla, and ground cinnamon. Blend on medium speed for one minute. Pour into a serving pitcher and refrigerate. Stir just before serving to blend all the ingredients, as the fine rice pulp tends to settle to the bottom.
Notes:
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 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.
6 Horchata makes excellent coffee creamer.
Inside NanaBread's Head 
I bet if you’d add just a touch of vodka…. ay, caramba!
Ooo… or a nice rum.
I like the way you think.
This is why we are friends.
OMG Jonathan will go nuts for this. I can’t wait!
Haha… well, I’m excited he’ll be excited! You’ll have to let me know what he thinks of it. -j
I finally made it and he said it’s the best he’s ever had and I agree! I brought it to a party, mixed it with rum, and everybody went bananas. I also used the leftovers to make horchata oatmeal, which was a good choice. I only wish I had a bigger blender because mine spewed rice bits all over the kitchen. haha I knew I should have done it in several batches, but I was trying to be bold.
Horchata for a holiday patty = awesome! And so glad you love it. TCP will be thrilled to hear that Jon’s a fan, too. -j
Ooooo, lovin’ these photos and LOVE horchata! Can’t WAIT to try!
Hi, Katie! Thanks for the encouragement on the photos, my friend. You HAVE to try the horchata. Super easy and incredible over ice. Do it! :)
I always wondered what horchata was made of…..I guess I was more into what enchilada to order than wanting to know what the milky white drink was made of. But now I know!! going to have to give it a try!!
It’s so good – light, fragrant, refreshing. It has also inspired me to try all the other aqua frescas in those big glass jars behind the counter. Mmm…. so satisfying. You have to try it. It will make you wish for more summer.
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