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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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We had this at our local Mexican restaurant but the waitress called it rice water. This recipe is from Simply Delicioso with Ingrid Hoffmann Ingredients:
1 cup uncooked long grain white rice |
1 quart warm water |
1/2 cup whole milk |
2 teaspoons pure vanilla extract |
1/2 teaspoon almond extract |
1/2 teaspoon ground cinnamon |
1/4 cup sugar |
whole cinnamon stick, for serving (optional) |
Directions:
1. In a blender, combine the rice and warm water.
2. Blend for 1 to 2 minutes until the rice breaks up but does not form a powder.
3. Let the rice mixture stand in the refrigerator for 6 hours or up to overnight.
4. Strain the rice mixture into a container through a fine-mesh sieve or several layers of cheesecloth to remove the rice solids.
5. Pour the rice water into a blender and add the milk, vanilla and almond extracts, cinnamon, and sugar.
6. Blend for 1 minute until well combined and smooth.
7. Serve the horchata over ice with cinnamon sticks as stirrers.
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