posted by Marlen 02-20-103 2:37 PM
Horchata de Arroz (Rice Drink)
1 c rice
1 piece (2 inches) cinnamon stick
2 c boiling water
5-6 cups cold water
1/2 lime, juice only
1 ts ground cinnamon
3-4 tb granulated sugar, or to taste
Place the rice and cinnamon stick in a small saucepan. Add the boiling water and let soak until the water is white and milky. Bring to a boil over medium-high heat. Reduce the heat to low and simmer, uncovered, until partly softened but not fluffed up, about 15 minutes. Discard the cinnamon stick and let the rice cool, covered.
Working in several batches, pulse the rice mixture in a blender or food mill. The mixture may be sticky and hard to work with; use the cold water a little at a time if necessary to thin. With a wooden spoon or pusher, force the mixture through a medium-mesh sieve (you can use more of the cold water to help rinse it through).
Combine the strained pursed rice with the lime juice, ground cinnamon, and sugar to taste. Add the remaining cold water gradually until the horchata is the consistency of a not-too-heavy cream soup (use a little more if desired). Taste and add more sugar, lime juice, or cinnamon if desired, but the flavor should be delicate and slightly bland. Chill thoroughly and serve with ice.
Yield: About 1-1/2 quarts
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