How To Make Horchata Food

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.

HORCHATA

Steps:

• Grind the raw, unwashed rice in a blender on high speed into a fine powder. Transfer to a medium bowl and whisk in 5 cups room temperature water. Add the canela, cover and let it sit at room temperature for 8 hours and up to 24.
• Removed the canela and snap into two 1-inch pieces. Vigorously whisk the rice mixture until the rice is evenly distributed. Transfer to a blender, add the reserved canela pieces and puree on high speed for 10 minutes; the mixture will get hot and the rice will soften and start to ''cook '' and release more flavor. Add the sugar and 3/4 teaspoon salt and puree until dissolved, about 30 seconds.
• Strain the rice mixture through a fine mesh sieve lined with several layers of cheesecloth into a large bowl, pressing on the solids to extract as much liquid as possible (you should have about 3 1/2 cups). Reserve the solids for another use (like cream-of-rice porridge). Stir in 3 cups very cold water. Serve over ice with a sprinkle of ground canela or cinnamon on top.

HORCHATA

Steps:

• Pour sugar, cinnamon, and rice into hot water; stir until sugar dissolves. Cover, and let stand at room temperature for at least 3 hours, but preferably overnight.
• Stir in milk, then puree with a hand blender, or in batches in a standing blender until the rice resembles fine sand. Strain through several layers of cheesecloth, or through a very fine strainer. Serve over ice.

HORCHATA

Steps:

• Combine the rice and cinnamon stick with 4 cups water in a blender; pulse to coarsely grind. Transfer to a large bowl and add another 4 cups water; soak at room temperature for 3 hours.
• Puree the rice mixture in a blender in batches until smooth. Strain through cheesecloth or a fine sieve into a pitcher. Mix in the sugar; chill.
• Stir the horchata well before serving. Pour into ice-filled glasses; garnish with cinnamon sticks and a dusting of ground cinnamon.

AGUA DE HORCHATA

Steps:

• Rinse the rice in a colander. Place in a blender and add enough water to cover by an inch; soak 5 or 10 minutes. Add the vanilla and cinnamon and blend until finely ground. Drain the liquid through colander into a pitcher.
• Return the ground rice to the blender. Add the condensed milk and about 2 cups water and blend again. Drain into the pitcher. Discard any remaining rice.
• Add more water to the pitcher, one cup at a time, until it has the right amount of sweetness for you. Add ice and serve cold.
• Note: you can add 1 cup sugar or so and 1 cup milk, instead of the sweetened condensed milk . I suppose you could use rice or even soy milk, but I haven't tried it.

HORCHATA

Steps:

• Place rice in a blender; cover and process 2-3 minutes or until very fine. Transfer to a large bowl; add almonds, cinnamon stick, lime zest and hot water. Let stand, covered, at room temperature 8 hours., Discard cinnamon stick. Transfer rice mixture to a blender; cover and process 3-4 minutes or until smooth. Add sugar; process until sugar is dissolved., Place a strainer over a pitcher; line with double-layered cheesecloth. Pour rice mixture over cheesecloth; using a ladle, press mixture through strainer., Stir in cold water. Serve over ice. If desired, sprinkle with cinnamon and serve with lime.

REAL HORCHATA

Steps:

• Wash white rice and place in a plastic bowl. Add cinnamon sticks and ONLY 1 1/2 cups of the water. Cover bowl and place in refrigerator for about 2 hours.
• In a blender, blend the rice/water/cinnamon mix for about 1 minute
• On top of a pitcher, strain the rice mixture thru a fine mesh sieve. While the sieve is still on top of the mixture, pour the rest of the the 7 cups of water. Keep in mind that you will not be able to filter out all of the rice thru the sieve, so there will be some remenants of the rice mix at the bottom of the pitcher. This is Ok, just give it a quick swirl before drinking.
• Add the 1 cup sugar or more if you would like it sweeter.
• Slice the lemon into round circles and add to pitcher.
• Swirl drink with spoon before serving or drinking. Serve cold.