By food contributor Brittany
With Cinco de Mayo on its way I thought I’d share this easy homemade horchata recipe. I always imagined that it was very labor intensive and way too hard to make myself, but after finding this easy recipe I realized the hardest part was waiting overnight for it!
Keep reading for the recipe…
recipe found here
makes about 6-7 cups
1 1/3 cup uncooked white long-grain rice
5 cups water
1 cup milk
1/2 tbsp. vanilla extract
2 cinnamon sticks
2/3 cup white sugar
1. Pour rice and half of the water into a blender, blend until the rice begins to break up about 2-3 minutes. Add two sticks of cinnamon to the rice water and cover with lid and put in the refrigerator to sit overnight, or if you’re rushed for time you can let it stand at room temperature for a minimum of 3 hours.
2. Strain the rice water and cinnamon sticks into a pitcher and discard the rice.
Stir in the milk, vanilla, and sugar into the rice water. Chill and serve over ice.
Another spaniard here… 🙂 This is mexican horchata, “horchata de arroz”, I guess all your readers from Spain are going to write you today about our horchata from Valencia, made with “chufas”. 😀
I love the blog.
Thank you for this! I love horchata so much. A nice cold pitcher will be perfect for Friday, when temperatures are expected to rise…
Horchata is typicall from Valencia, in Spain. Here we dont use rice, we use chufa, a different plant!
I love your blog!
Best wishings from Spain!
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