Horchata de Arroz

Ingredients
3/4 cup long-grain white rice
2 cups water
1 1/2 tsp ground cinnamon
3 tbsp sugar
1 3/4 cold water
Ice, for serving (or serve warm)

Instructions

  1. In a bowl, combine water and 2 cups of water. Leave at room temperature for 8 hours, or overnight.
  2. Add the soaked rice and soaking water to a blender. Start on low speed and increase to high. Blend for 5 minutes.
  3. Add the ground cinnamon, sugar, and cold water. Start blending on low and increase to high. Blend for 2 minutes on high. 
  4. The rice should almost be dissolved, and the sugar should be completely dissolved.
  5. Strain the mixture. Pour the rice mixture into cheesecloth. Hold the bag above a mixing bowl and gently squeeze to strain out the liquid. Strain mixture for 2 minutes. When all the liquid has been strained out, discard the cheesecloth and rice meal. 
  6. Pour liquid over ice or heat to serve. 
  7. Horchata will keep, if refrigerated, for several days. 

 

*Horchata is a traditional Mexican beverage made from rice. Rice is the main source of protein and energy for many people around the world. Horchata was originally from Spain, where it was made with a nut called “chufa”. When Spanish explorers went to Mexico, they wanted to make horchata but could not find chufa growing there. Rice was readily available in Mexico, so the recipe changed, and horchata de arroz became a Mexican tradition.