Mexican Rice Drink Horchata Food

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 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.

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.

RICE COOLER DRINK MEXICAN STYLE - HORCHATA

Steps:

• Place rice in a large bowl. Pour warm water over rice. Set aside an soak overnight.
• Pour into blender jar; process until smooth. Strain mixture through a fine mesh sieve.
• Return to blender, process again. Strain mixture into pitcher through a clean, dampened towel or cheese cloth. Rinse blender, return mixture to blender.
• Add sugar and vanilla and process until combined. Refrigerate until chilled. Serve over crushed ice.
• FOR FLAVOR VARIATIONS:
• CONDENSED MILK: substitute a can of sweetened condensed milk for the sugar and blend with the rice. Serve with ground cinnamon on top.
• CHOCOLATE - Add 2 ounces grated Mexican chocolate to rice. Continue as directed above.
• STRAWBERRY - Prepare as directed above, adding 1 package (10 ounces) frozen strawberries with the sugar and vanilla. Continue as directed.
• CINNAMON - Add 2 (4-inch) cinnamon sticks to rice. After soaking remove cinnamon sticks and discard. Continue as directed above.

HORCHATA (MEXICAN BREAKFAST DRINK)

Steps:

• Put the rice in a blender and process for two to three minutes, until ground to a powder.
• Combine the pulverized rice, ground almonds and cinnamon stick. Cover tightly and leave to sit overnight or for at least six hours.
• Remove the cinnamon stick and place the rice mixture in the blender.
• Blend for four or five minutes until the mixture is smooth, powdery and no longer has a gritty texture. Add a third of the water and blend again for about 15 seconds.
• Strain into a jug through a dampened tea towel or coffee filter. Do not skip this step or the drink will have a chalky taste.
• Add most of the remaining water, little by little, as well as the vanilla and the sugar, stirring until the sugar has dissolved.
• If the mixture is too thick, add some additional water. Horchata should have the consistency of milk.
• Cover and refrigerate. Horchata will keep several days, refrigerated. Serve it chilled in tall glasses over ice.