11:47, 18 Jul 2023, author: Ermakova M.

Mexican Rice Horchata

Name: Mexican Rice Horchata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: Rice - 1 cup or 200 g; Cinnamon - 1 stick; ground cinnamon - to taste + for decoration; Vanilla - to taste; Nuts - 8-10 pcs. (taste); Water - 3 cups (600-750 ml); Dates - 8-10 pieces (to taste); Sugar - optional; Milk - 1 cup

"Horchata" or "Horshata" is a refreshing non-alcoholic milk drink popular in Latin America. Perhaps the cuisine of any country in the world can boast of its own drink based on milk, but the highlight of Horchata is that it is prepared mainly or entirely from milk of plant origin.

Photo source: 123rf.com/profile_teen00000

Depending on the region and the specific country, it can be rice, nut, sesame "milk". In Spain, the drink is made from the tubers of the chufa plant; in Venezuela, alcohol is added. Drink options - a lot, for every taste. Today I want to share with you a recipe for one of the easiest and most affordable versions of the drink - Mexican rice horchata.

Mexican horchata is a light, delicate and refreshing drink that is traditionally made from rice and flavored with vanilla and cinnamon spices. To get a richer taste, nuts are added, and to emphasize the creamy notes, a little regular milk is added.

The drink turns out to be thick, fragrant, sweet, with a pronounced milky taste and texture of fatty village milk. He captivated me from the first sip. Try the delicate and creamy taste of Mexican rice horchata and you will like it?!

Mexican Rice Horchata

Кухня: American, напитки, калории: 80, время приготовления: 00:25

Ингредиенты

Rice - 1 cup or 200 g

Cinnamon - 1 stick

ground cinnamon - to taste + for decoration

Vanilla - to taste

Nuts - 8-10 pcs. (taste)

Water - 3 cups (600-750 ml)

Dates - 8-10 pieces (to taste)

Sugar - optional

Milk - 1 cup

Рецепт

1. Rinse and dry the rice. Break the cinnamon stick into several pieces.

2. Combine rice, a handful of nuts and pieces of cinnamon and, pouring cold water, leave to infuse overnight or for 12-14 hours. According to reviews, the minimum soaking time is 4-5 hours, but naturally, the longer, the easier it will be to grind the rice.

3. Drain the water and place the mixture in the blender bowl.

4. Blend the mixture in a blender for a few minutes until it resembles a paste with small grains of rice. If the blender is not very powerful, you can already at this stage add a small amount of water to make it easier to work with.

5. Add water to the resulting paste and beat everything together for a few more minutes.

6. Strain the mixture and squeeze out the pulp. I have a small blender, so I divided the water into three servings (three cups of water). After squeezing the cake for the first time, I returned it to the blender, added another portion of water, beat it and strained it again. And then she repeated the procedure a third time, adding the last portion of water. Each time the water took on the consistency and color of "milk", so perhaps adding water in parts has its own benefit - you can use the rice to the maximum.

7. Add vanilla, a cup of milk and a sweetener to taste to the resulting rice "milk". Milk can be used regular or soy, nut. Ordinary sugar is also suitable as a sweetener, but such natural substitutes as dates, honey, maple syrup, in addition to sweetness, also add flavor and make the taste brighter. I added 8 chopped dates and blended them with an immersion blender to get a smooth consistency.

8. Mexican rice horchata is ready! Serve chilled, sprinkled with ground cinnamon.

9. The drink turns out to be thick, fragrant, with a rich creamy taste. From the specified amount of ingredients, 1-1.2 liters of the finished drink is obtained. If desired, the volume can be increased by adding more water or milk to taste.