Horchata de Arroz

πŸ•’ Prep: 1 hour 30 min
πŸ”₯ Cook:
🍽 Serves: 6
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Horchata de Arroz is a refreshing, creamy rice-based drink with a touch of cinnamon that transports you straight to a sunny afternoon in Mexico. Perfect for cooling down on a hot day, this homemade version is a delightful blend of simplicity and flavor that invites you to relax and enjoy.

Ingredients for Horchata de Arroz

White rice forms the base of our horchata, lending it a subtle, starchy creaminess. Water is used to soak and blend the rice, allowing it to release its flavors. Cinnamon stick infuses the mixture with a warm, aromatic spice that complements the sweetness. Vanilla extract adds a layer of depth and richness to the profile. Granulated sugar sweetens the drink, and you can adjust this to your liking. Milk and evaporated milk combine to create a creamy, luscious texture. A dash of ground cinnamon on top adds a final aromatic touch.

Tips & Tricks

  • For a vegan version, substitute regular milk with almond or oat milk.
  • Using a high-powered blender will help break down the rice more efficiently.
  • Always taste and adjust sweetness before chilling, as flavors meld together as it cools.

Serving Suggestions

Horchata de Arroz pairs wonderfully with spicy Mexican dishes like tacos al pastor or enchiladas. It provides a cool counterbalance to hot, savory flavors. Consider serving it with a side of churros for a sweet treat that complements the cinnamon notes in the drink.

Frequently Asked Questions

Can I use brown rice instead of white rice?
Brown rice can be used, but it will alter the flavor and texture. It tends to have a nuttier taste and may not blend as smoothly.
How long can I store horchata in the fridge?
Horchata can be stored in the refrigerator for up to 3 days. Give it a good stir before serving as separation is natural.

Horchata de Arroz Recipe Walkthrough

Start by rinsing the rice under cold water until the water runs clear. This step helps remove excess starch, ensuring a smoother texture in your final drink. Drain the rice well.

Next, grab your blender and combine the rice with 4 cups of water and the cinnamon stick. Blend on high until the rice begins to break up, which should take about 1 to 2 minutes. You’re looking for a coarse texture, not a fine powder.

Now, let the mixture sit at room temperature. A minimum of 3 hours is required, but if you have the patience, overnight will yield even better flavors. This resting period allows the rice and cinnamon to fully infuse the water.

Once the mixture has sat for your desired time, strain it into a pitcher using a fine sieve or cheesecloth, pressing on the rice solids to extract as much liquid as possible. Discard the solids afterward.

Add in the vanilla extract, granulated sugar, milk, and evaporated milk. Stir well until the sugar has dissolved completely. Taste and adjust the sweetness if necessary.

Refrigerate the horchata until it’s cold and ready to serve. When serving, fill glasses with ice cubes and pour the chilled horchata over the ice. Garnish each glass with a pinch of ground cinnamon for that extra aromatic touch.

Why You'll Love This Recipe

  • Simple ingredients you likely have on hand.
  • Customizable sweetness to suit your taste.
  • Perfect for both family gatherings and solo treats.
  • Rich in texture yet surprisingly light.
  • Authentic taste with minimal effort.

Ingredients

1 cup white rice
4 cups water
1 cinnamon stick
1 teaspoon vanilla extract
1/2 cup granulated sugar
2 cups milk
1/2 cup evaporated milk
Ground cinnamon for garnish
Ice cubes

Step-by-step Instructions

1. Rinse the rice under cold water and drain.
2. In a blender, combine the rice, 4 cups of water, and the cinnamon stick. Blend until the rice begins to break up, about 1 to 2 minutes.
3. Let the mixture stand at room temperature for at least 3 hours, or overnight for best results.
4. Strain the rice water into a pitcher through a fine sieve or cheesecloth, pressing the rice solids to extract as much liquid as possible.
5. Stir in the vanilla extract, granulated sugar, milk, and evaporated milk.
6. Refrigerate until cold.
7. Serve over ice and garnish with a pinch of ground cinnamon.

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