Last year, our daughter and son-in-law introduced us to the Mexican beverage horchata (or-CHA-tah), a delicious, sweet creamy cinnamon rice (arroz) milk. For some reason, horchata popped into my mind as I was reading a Mexican rice recipe. When I discovered I had all the ingredients here at home, I opted to make homemade horchata to serve as a cold beverage when I serve the Mexican rice on Friday night.
It's a very simple 3-step process to make your own horchata from ingredients you probably already have on hand.
Ingredients:
1 cup uncooked rice, rinsed
2 quarts hot water (almost boiling)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Directions:
Step1: In a blender, pulverize the rice grains to a smooth consistency. Pour the rice into a big bowl, stir together with the hot water, and sugar until the sugar is completely dissolved. Stir in the vanilla and cinnamon. Step 2: Cover the bowl or pour into a container with a lid and let the rice mixture sit in the refrigerator for 8 hours or overnight. Step 3: Strain through a fine sieve or cheese cloth. Serve chilled or with ice cubes. You can store your homemade horchata in the refrigerator for up to 3 days.
I have a set of glass straws for such occasions.
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