Horchata (Cinnamon Rice Milk)

Horchata (Cinnamon Rice Milk)

46
IVYP 0

"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 3 h 50 m {{adjustedServings}} servings 135 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 31.4g
  • 10%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 8 mg
  • < 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Authentic Louisiana Red Beans and Rice

Get set for some serious Cajun flavor!

Indian-Style Basmati Rice

This savory Indian rice is flavored with whole spices and sautéed onions.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 46

  1. 54 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
LatinaCook
5/10/2006

This is gooey and a waste of time. Soak a cup of uncooked rice in water overnight. Discard water and place the rice, a can of evaporated milk and about 4 cups of water in a blender. Mix. Add 1/2 cup sugar, 1 tsp vanilla and 1/2 tsp cinnamon and blend well. Strain through a cheesecloth a few times and serve over ice. Easier and way better, i promise.

SALEMKITTY1
10/20/2004

This recipe turned out great, except you can't follow the instructions completely. First, instead of a cinnamon stick I substituted ground cinnamon. Second, I added 1 quart(4 cups) milk)in addition to the other ingredients. Then I heated up the mixture, not waiting the 3 hours, just until it was hot, not boiling. Pureeed the mixture till smooth and strained it. Then I chilled the mixture. Excellent.

BRISA_DEL_DESIERTO
12/7/2003

Being Mexican myself, I'm biased when it comes to Mexican recipes. However, I do love horchata. It takes alot of time to prepare, but it is worth it. My nieces and newphews love it, but then again, they are also Mexican, :-). My fiancé, on the other hand, is white, and he can't get enought of this drink. I decided to learn how to make it for him, and that is what brought me here. So even though it isn't especially easy to make, it is worth it just for it's delicious taste.