Horchata 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 - GROUND RICE DRINK

Steps:

• Place the rice in a bowl with enough hot water to cover. Let the rice sit overnight. Next day, remove and reserve the water. Place 1/2 cup of the water, and 2 cups milk in a blender with 1/2 of the rice. Blend until rice is all ground up. Mix in 1/4 cup sugar, 1/2 t vanilla, and 1/4 t cinnamon. Do the same with the other half of the ingredients. Strain through cheesecloth (or whatever). Serve over ice. Makes 6 glasses.

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.

HORCHATA RECIPE

Steps:

• In a mixing bowl, add the rice, whole milk, sweetened condensed milk, cinnamon sticks.
• Pour hot water into the mixture and stir until the sweetened condensed milk dissolves.
• Allow mixture to come to room temperature. Cover the bowl with plastic wrap then refrigerate the mixture for a minimum of 2 hours. Refrigerate up to 12 hours for a more concentrated flavor.
• Uncover the mixture. Remove the cinnamon sticks and discard.
• Strain the mixture to separate the rice. Reserve the liquid.
• Add the rice and 1.5 cups of the strained liquid to your blender. Blend for 3 minutes until the rice is liquefied.
• Strain the blended rice back into the reserved liquid. Blend the horchata mixture again if the mixture is gritty.
• Serve over ice with a sprinkle of cinnamon.

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.

MEXICAN HORCHATA: RICE AND ALMOND DRINK

Steps:

• Add 1 cup white rice to a blender or food processor and grind it as fine as you can.
• Add 3/4 cup raw almonds, 1 cinnamon stick, 1/4 cup sugar and only 4 cups of warm water. Blend together.
• Let this mixture sit overnight in the fridge.
• The next day, give it another blend and then add 4 cups of cold water and another 1/2 cup sugar. Combine well and taste for sweetness, adding more sugar if needed.
• Strain the mixture and discard the leftover solids. Using a fine mesh sieve works but you can also add a few layers of cheesecloth to it if you want.
• Serve immediately over ice and optionally add a final dash of cinnamon.

HORCHATA

Steps:

• Add uncooked rice, cinnamon sticks and 2 cups of water to a blender and blend for 2 minutes. Add 2 more cups of water and blend again until the cinnamon sticks and rice are finely ground.
• Pour into a large pitcher or other tall container with a tight fitting lid and let soak for at least 6 hours or overnight.
• Using a cheesecloth or a fine mesh strainer, strain the mixture into a large pitcher. Discard the rice.
• To the pitchers, stir in sugar and milk until sugar is dissolved. Pour horchata over ice in glasses. Sprinkle cinnamon on top for garnish.

HORCHATA RECIPE

Steps:

• Add rice, almonds and cinnamon sticks to a high speed blender. Blend about 30 - 60 seconds on high speed or until finely pulverized, stopping occasionally and shaking blender if mixture sticks to the bottom.
• Pour in 2 cups water, sugar and vanilla. Blend an additional 30 seconds. If your blender can fit the additional liquid pour in remaining 2 cups water, and milk, otherwise pour into a large enough container to fit along with water and milk.
• Cover and chill 8 - 12 hours.
• Strain mixture through a fine mesh sieve into a pitcher. Serve with ice if desired, garnishing each serving with ground cinnamon or cinnamon sticks.

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.

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.

FAST EASY HORCHATA

Steps:

• Fill a measured pitcher with 3 cups of water. Add rice flour, vanilla, cinnamon and mix well.
• This will ensure there aren't any clumps.
• Add the rest of the water to the 1 gallon measure line, condensed milk and sugar (to taste) Stir and mix well. Enjoy!