Horchata de arroz is a non-alcoholic rice drink that originated in Mexico.
To make horchata de arroz:
- In a large bowl, soak 2 cups of raw rice and 4 cinnamon sticks in 2 quarts of water overnight.
- Remove the cinnamon and purée the rice mixture in a blender, in 2 batches for 2 minutes each.
- Put the puréed rice in a saucepan with 1 cup of sugar and 2 more quarts of water. Simmer over low heat for 20 minutes. Do not stir. You want all the liquid to rise to the top of the pan and the rice to stay at the bottom of the pan.
- Pour the rice water into another bowl or a pitcher through a fine-mesh sieve lined with cheesecloth. Refrigerate and serve over ice.
Source:
"Horchata De Arroz." Dallas Morning News. August 30, 2006. p.20
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