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Wednesday, June 17, 2009

HORCHATA - CINNAMON RICE MILK



Ingredients:
  • 1 cup long grain white rice
  • 2 cups skinless almonds
  • 1-inch piece cinnamon bark
  • 8 cups water
  • 1/2 cup sugar
  • 1/4 teaspoon vanilla extract
  • ice cubes
  • Wash and drain the rice. Using a spice grinder (an electric coffee grinder works well too), grind the rice until fine; combine with the almonds and cinnamon bark. Add 3 1/2 cups water and let sit overnight, covered. Blend rice mixture until smooth using a blender. Add 2 1/2 cups of water and continue blending. Add sugar and vanilla extract. Strain horchata into a bowl first using a metal strainer and then a double layer of cheesecloth; finish with up to an additional 2 cups of water until it achieves a milky consistency. Enjoy over ice.


RECIPE 2

INGREDIENTS:

1 cup long grain rice, rinsed
2 quarts water
1 cinnamon stick, broken into pieces
1 teaspoon vanilla
1/2 cup white sugar

DIRECTIONS:

In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours.
After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool.
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.


2 comments:

  1. I have NEVER heard of this before. I must be living under a rock -- no, it's just these New England mountains where we are cut off from the rest of the civilized world! This looks wonderful, Nina!!!

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  2. Have you tried using real cinnamon in your recipe.Real Cinnamon is much sweeter than Cassia whihc is sold as Cinnamon in the US

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