Mexican · drink

Chilled Rice Horchata

Name: Chilled Rice Horchata
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Mexican
Ingredients: 180 g White Rice (rinsed); 2 pieces Cinnamon (sticks); 1200 ml Water; 100 g Granulated Sugar; 1 tsp Vanilla Extract

Rice soaked with cinnamon, blended, strained and sweetened with sugar and vanilla. The rice soaks for 4 hours, so start in the morning.

Mexican horchata is rice, water and cinnamon, with no milk. Rinse the rice until the water runs clear, or the drink tastes chalky. Line the sieve with cheesecloth, because a sieve alone lets grit through, and press the pulp to get every drop. Cold dulls sweetness, so taste before chilling and add a little more sugar if you want it sweeter. The starch settles in the pitcher, so stir before every pour.

VeganGluten-FreeDairy-FreeNut-FreeNo-Cook

Start this the night before — something here has to soak, prove or set overnight.

6 hr 15 minstart to table

15 min prep · 6 hr hands-offServes4× glass270 kcal a serving

Cook · 6 hr 15 min

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A tall glass of white horchata over ice with a cinnamon stick, next to a pitcher.

Ingredients

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Method

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Storage

Fridge: Up to 2 days

Keep in a covered pitcher in the refrigerator. The starch settles, so stir well before each pour.

Per serving

The numbers, if you want them.

270

Calories

3 g

Protein

62 g

Carbs

1 g

Fat

2 g

Fiber

Estimated from USDA FoodData Central, for the recipe as written.

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