HORCHATA: MEXICO'S FAVORITE RICE DRINK
Steps:
- Gather the ingredients.
- Pulverize the rice in a blender until it reaches a floury consistency.
- Toss it with the cinnamon stick and lime zest, and let it rest in an airtight container at room temperature overnight.
- Put the rice mixture back in the blender and blend it until the cinnamon stick pieces get fully broken down.
- Add 2 cups of water to the mixture and stir it.
- Put it in the refrigerator to soak for 2 hours.
- Strain the liquid into a pitcher or bowl through a fine sieve or a few layers of cheesecloth, squeezing frequently to remove as much of the milky rice water as possible.
- Add the remaining 3 cups of water and the sugar; stir until the sugar dissolves.
- Refrigerate the horchata until completely chilled.
- Serve it over ice, if desired.
Nutrition Facts : Calories 149 kcal, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 13 mg, Sugar 25 g, Fat 0 g, ServingSize 4 servings, UnsaturatedFat 0 g
HORCHATA DE ARROZ (RICE DRINK)
Refreshing rice drink with a hint of cinnamon. This version does not need to be boiled. Make a slush,if desired, by adding crushed ice. Enjoy!
Provided by LatinaCook
Categories World Cuisine Recipes Latin American Caribbean
Time 12h15m
Yield 4
Number Of Ingredients 6
Steps:
- Place the rice in a bowl with enough water to cover it and let it soak overnight.
- Strain the rice and discard the water. Stir the cold water and evaporated milk together. Place the drained rice into a blender along with half of the diluted milk. Blend until the rice is finely ground, about 30 seconds. Add the sugar, cinnamon, and vanilla; blend well. Pour in the remaining diluted milk; blend.
- Line a strainer with two layers of cheesecloth. Place the strainer over another bowl to catch the liquid. Strain the rice milk through the cheesecloth, discard the solids. Repeat the process if necessary. Serve over ice.
Nutrition Facts : Calories 396 calories, Carbohydrate 71.8 g, Cholesterol 27.4 mg, Fat 7.5 g, Fiber 0.8 g, Protein 9.7 g, SaturatedFat 4.4 g, Sodium 108.8 mg, Sugar 34.7 g
MEXICAN RICE SOUP (SOPA AGUADA DE ARROZ)
This simple Mexican rice soup takes a chicken broth base and adds roasted tomatoes, garlic, and onion, all topped with fresh parsley and Cotija.
Provided by María Vázquez
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Bring water to a boil in a pot. Add rice, reduce heat to low, and cover with a lid. Simmer until rice is nearly tender, about 15 minutes.
- Heat a skillet over medium heat. Add tomatoes and roast until evenly charred, 5 to 7 minutes. Remove skin and transfer to a blender. Add onion, garlic, and bouillon. Process tomato mixture until smooth.
- Heat oil in a small saucepan over medium heat. Pour tomato mixture into hot oil; cook and stir until flavors incorporate, 3 to 5 minutes. Add to the saucepan with the rice. Season with salt and cover with a lid. Continue cooking over low heat until rice is soft, 7 to 10 minutes more. Remove from heat. Sprinkle Cotija cheese and parsley on top, cover with a lid, and let sit 10 minutes before serving.
Nutrition Facts : Calories 329.7 calories, Carbohydrate 44.9 g, Cholesterol 18.7 mg, Fat 12.9 g, Fiber 2.5 g, Protein 8.7 g, SaturatedFat 4.6 g, Sodium 450.9 mg, Sugar 3.5 g
AGUA DE ARROZ (MEXICAN RICE WATER)
There is a small restaurant that I like to go to whenever I have the chance. Unfortunately, since it's about three hours away, I don't get to do so very often. One of the biggest draws for me is their Agua de Arroz, which means "Rice Water" in spanish. But to call it just simple rice water does it such a disservice. It is soooo much more than that! It is a sweet, creamy dessert drink that truly "makes" the meal. I tried it on a whim the first time. I had just walked away from the counter when I took a sip. I whirled around to my sister, who was right behind me, and said, "You have GOT to try this stuff!!!". So today I went searching for a recipe for Agua de Arroz...and found this. It haven't tried this specific recipe, but I will be soon! It sounds very much like the one that I had. NOTE: After trying this...it wasn't anything like the one I was looking for. It turned out to be this gooey, gelatinous...bleah. Since I can't delete the recipe, I thought I'd warn folks. Don't waste your ingredients.
Provided by UnknownChef86
Categories Beverages
Time 3h5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix all together ingredients and let stand 3 hours.
- Simmer for 1/2 hour.
- Let cool, then puree in a blender and strain through a cloth or fine-mesh strainer.
- Taste for sweetness and add sugar if necessary.
- Chill and serve over ice.
Nutrition Facts : Calories 171.1, Fat 0.2, SaturatedFat 0.1, Sodium 12.7, Carbohydrate 37.8, Fiber 1.3, Protein 3.1
FOOLPROOF MEXICAN RICE ("ARROZ MEXICANO")
Provided by Marcela Valladolid
Time 36m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Cut the tomatoes in half, and remove the seeds. Add the tomatoes and 2 cups of broth to a blender and puree. Strain into a bowl and reserve the liquid. Add enough extra broth to make 4 cups of liquid.
- In a large saucepan, heat the oil over medium-high heat. Add the onion and carrots and saute for 4 minutes until the onion is translucent. Add the garlic and saute for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes. Add the tomato broth mixture, stir and bring to boil. Add the salt, bay leaf, and the serrano chile. Reduce the heat, cover and simmer until the rice is tender, about 20 minutes. Remove the pan from heat. Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve.
CHICHA DE ARROZ
Make and share this Chicha De Arroz recipe from Food.com.
Provided by Microbioguy
Categories Smoothies
Time P1DT2h35m
Yield 24 1/2 cup servings, 24 serving(s)
Number Of Ingredients 11
Steps:
- Directions.
- Wash the rice in 2 cups of water and let it soak overnight. Discard the water and put the rice into a pot with the remaining 7 cups of water and the cinnamon stick. Let the mixture boil for 35 minutes. Remove from heat and Blend everything on high speed until well-blended.
- Let it cool down and serve with a lot of ice.
- Add or garnish with cinnamon to taste as desired.
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