Horchata
Cooking Instructions
- 1
Wash and drain the rice. Place the rice, cinnamon sticks (see note #1 below) and 4 cups of water into a bowl. Cover the bowl and refrigerate overnight (preferably) or a minimum of 4 hours.
- 2
Once you'r read to blend the rice, remove most of the cinnamon sticks but it's okay to leave small pieces with the rice.
- 3
Blend the rice in two separate batches by adding ½ of the rice & water with some of the cinnamon stick left behind. Puree until it's very smooth and it forms a paste like texture. About 4 minutes long.
- 4
Using a very fine strainer (or some cheese cloth) pour the blended mixture over a pitcher. Strain out as much liquid as possible, pushing on the solids with a spatula or spoon.
- 5
Repeat this process for the rest of the rice, water & cinnamon mixture
- 6
Stir in the milks, vanilla (0ptional), and 4 cups of water. Stir well.
- 7
Taste and add more sugar or water if needed.
- 8
Chill and stir before serving over ice.
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