Horchata de Arroz – Mexican Rice Milk

Horchata de Arroz

Ingredients:
2 cups long-grain white Rice
3 cups warm Water, for soaking
1/2 cup blanched Almonds, ground
3 Cinnamon Sticks
1 Tbsp Vanilla
1 cup Evaporated Milk
3 cups Cold Water
1/2-3/4 cup granulated Sugar

Directions:

  • Place the Rice, Warm Water, ground Almonds, and Cinnamon in a bowl overnight. For the Almonds, you can use a Food Processor to grind them–doesn’t have to be a fine powder.
  • Remove the Cinnamon Sticks and discard.
  • Pour the mixture into a Blender, and blend for 30 seconds.
  • Strain through a Sieve, Cheesecloth, or Coffee Filters into a pitcher.
  • Add Evaporated Milk, Vanilla, Sugar, and 2-4 cups
  • Using a Whisk, stir well, and adjust the taste with more Sugar if needed.

Makes about 1/2 a gallon.

NOTES: This beverage is a true Meso-American fusion food. It came from Spain where it was made with tigernuts. In the Americas, due to lack of tigernuts, other ingredients were used. Depending on the Latin American country, you will see Rice or various types of seeds used. Most Mexican varieties are made with Rice with Cinnamon–some adding strawberries or Prickly Pear.

Now the Historian in me read that the name comes from Valencia Spain from orxata deriving from the word for Barley. In traditional Meso-American cooking, it looks like a metate (a stone motar tool) would have been used to grind the rice mixture. One day, I want to get a metate and make it that way LOL!

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One CommentLeave a comment

  1. Thanks for that info, very interesting. I get bored of plain rice recipes but i’m not very skilled at cooking. There’s tonnes of easy ideas at this rice recipes website I found that you might be interested in too.


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