Horchata Ground Rice Drink Food

HORCHATA DE ARROZ (RICE DRINK)

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.

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.

EASY MEXICAN HORCHATA- CINNAMON RICE DRINK

Steps:

• Place the rice milk, sugar, and ground cinnamon into a blender.
• If you use a vanilla bean, cut it half lengthwise and scrape the seeds into the mix. Otherwise, if you use vanilla extract, add it to the milk.
• Blend until the sugar is dissolved.
• Pour into tall glasses filled with ice and garnish with cinnamon sticks for stirring.

HORCHATA (GROUND RICE DRINK)

Steps:

• need also Large Capacity Blender (7-8 Cups).
• Place rice in a bowl with enough hot water to cover.
• Let sit overnight on counter.
• Next day, remove the water.
• Place rice, 1/2 cup fresh water and 2 cups milk in a blender until rice is all ground up.
• Add sugar, vanilla, and cinnamon. Blend.
• Add the remaining two cups milk, and 1/2 cup water.
• Blend.
• Strain through thickly layered cheesecloth (more than once may be necessary; do NOT squeeze the cloth).
• Chill and serve. Makes approximately 6 cups.
• Note: This is a favorite for youngsters of all ages. Also, the rice starch in this drink is an excellent way to "put out the fire" on your tongue while eating hot/spicy meals. In summertime, add crushed ice to drink to make a slushy.

MEXICAN HORCHATA

Steps:

• Place the rice and cinnamon stick in a large glass bowl and add the 4 cups of hot water. Cover the bowl with a dish or plastic wrap, then let it soak overnight, or at least 8 hours. *Please see NOTES
• The next day, pour the rice, cinnamon, and water into your blender and process until it becomes a smooth, watery paste.
• Using a strainer or sieve, strain the mixture into a wide mouth pitcher, stirring to help the liquid pass through.
• Add the milk (if using), vanilla extract, and the rest of the water. Stir in the sugar, adjusting the amount to fit your taste. Let the drink chill in the refrigerator. Stir the Horchata before serving, since the rice mix tends to settle at the bottom. Serve in glasses with ice cubes.

HORCHATA

Steps:

• Bring whole milk and cinnamon stick to a simmer in a medium saucepan over medium heat. Remove from heat, and transfer to a bowl. Whisk in condensed milk, flour, and vanilla. Refrigerate for at least 30 minutes.
• Strain mixture through a fine sieve, and stir in rum if using. Divide among 4 ice-filled glasses. Garnish with ground cinnamon and cinnamon sticks.