Horchata (Cinnamon Rice Milk) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Recently had homemade rice milk in a Mexican restaurant in San Francisco. I talked to a few friends and they told me a few different ways to make it. Here is a simple version (I like to add vanilla, but it is optional). Seriously, it is the best ever - and, it costs just pennies to make! Ingredients:
1 cup long grain rice, rinsed |
2 quarts water |
1 cinnamon stick, broken into pieces |
1 teaspoon vanilla (optional) |
1/2 cup white sugar |
Directions:
1. In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours.
2. After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool.
3. Puree rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.
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