Sweet Cinnamon Mexican Rice Food

SWEET RICE

Steps:

• Bring the rice, butter, and water to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Whisk together 2 cups of milk, flour, sugar, egg, and vanilla extract in a bowl, and pour the milk mixture over the cooked rice. Stir to combine, and simmer over low heat for 15 minutes. Stir in 1 cup whole milk, the cream, raisins, and cinnamon until thoroughly mixed, and allow to cool for a few minutes. Serve warm or cold.

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.

~ SWEET CINNAMON MEXICAN RICE ~

Steps:

• 1. Place all ingredients in a medium - large sauce pan, stir to combine and bring to a boil then reduce heat to low and simmer for 40 - 45 minutes or until rice is cooked and is nice and liquid is nice and creamy. Stirring occasionally.
• 2. Can cool a bit and serve warm or if serving cold, it's great with a dollop if whipped cream and a sprinkle of cinnamon. Enjoy! My kids love it!

MEXICAN HORCHATA WITH CINNAMON

Steps:

• Horchata, also known as orxata, originates from Valencia, Spain, and has now grown to reach interest across both South America and Europe. For our recipe, we chose the more popularly used Mexican version of this classic rice and milk-based refreshment. Sweet, creamy, and refreshing, it's guaranteed to make an appearance at your snack time. Step 1
• Pour milk into a wide skillet and bring to a boil. Reduce to simmer and cook, stirring frequently, until reduced by half, about 20 to 30 minutes. Step 2
• Strain reduced milk into a large saucepan; add the water and cinnamon sticks. Bring to a boil, reduce to simmer and cook 5 minutes. Remove from heat and let sit 15 minutes. Remove cinnamon stick and reserve. Step 3
• Combine the rice flour or crushed white rice, sugar, and vanilla in a bowl. Pour in the milk mixture and whisk to incorporate well. Refrigerate for at least 4 hours. Step 4
• Pour the liquid into a pitcher, discarding the sediment that has settled. Serve cold or over ice with cinnamon sticks.

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:

• 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.

SWEET RICE WITH CINNAMON (ROZ MAFOOAR)

Steps:

• Heat rice, water, and salt to boiling, stirring once or twice.
• Reduce heat. Cover and simmer 14 minutes. Remove from heat.
• Fluff rice lightly with fork, then cover and let steam 5-10 minutes.
• Stir in butter and powdered sugar.
• Sprinkle with cinnamon and serve warm.

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.

SWEET RICE

Steps:

• With two separate pans.
• One pan cook rice with water.
• Second pan cook milk and sugar until very hot.
• Mix cooked rice with milk and sugar mixture.
• It's very good!

MEXICAN RICE PUDDING ("ARROZ CON LECHE")

Steps:

• Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender, about 18 minutes. Strain out the liquid, discard the cinnamon and reserve the rice. Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk. Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes. Add the raisins, and stir well. Transfer the pudding to a serving bowl. Dust the top of the pudding with ground cinnamon and serve.