Agua De Horchata
"This Horchata is the kind that is served in "neverias" or ice-cream shops in Mexico. It is creamy and easy to do. Grinding the rice twice brings out all the starch and flavor. Prep time is the time needed for the rice to soak. One reviewer stated that I don't know what I'm talking about and that the rice should be soaked overnight...if you choose to soak it longer, the result will be the same and you will still need to strain it as stated---twice. I do know what I'm talking about: I'm Mexican and live in Mexico."
photo by Rita1652
- Ready In:
- 10mins
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
- 3⁄4 cup rice
- 2 teaspoons ground cinnamon or 1 in cinnamon stick
- 1 1⁄2 teaspoons good vanilla (Mexican is best)
- 1⁄2 - 3⁄4 cup sweetened condensed milk
- water, as necessary
directions
- Rinse the rice in a colander. Place in a blender and add enough water to cover by an inch; soak 5 or 10 minutes. Add the vanilla and cinnamon and blend until finely ground. Drain the liquid through colander into a pitcher.
- Return the ground rice to the blender. Add the condensed milk and about 2 cups water and blend again. Drain into the pitcher. Discard any remaining rice.
- Add more water to the pitcher, one cup at a time, until it has the right amount of sweetness for you. Add ice and serve cold.
- Note: you can add 1 cup sugar or so and 1 cup milk, instead of the sweetened condensed milk . I suppose you could use rice or even soy milk, but I haven't tried it.
Questions & Replies
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Is there a specific rice to use? Or is any rice good? I have Calrose Rice in my house.
-
Can you boil the rice and the canela sticks together? I put them together...would it make a difference..? Did I mess up already? -
How much horchata is there once the recipe is finished(1QT,2QT?)? Since serving sizes vary(8oz, 10oz., 12 oz., etc). If i wanted to make a one gallon pitcher of this recipe how would i adjust the recipe? Please help.
Reviews
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Thank you for posting! I have been craving horchata and made this up today. Loved it. It was satisfying and delicious. The person who said it was gross is the one that doesn't know what their talking about. I used 2% milk and sugar, as suggested in the recipe and it turned out great! This will definitely be a recipe I turn to whenever I have that craving again. -
This was so good! I grew up in southern California drinking this stuff in the summer with my brother. after moving to Germany I haven't had it in years. I was just thinking about it and I googled a recipe. This had the best rating and I had all of the ingredients (even the Mexican vanilla!) so I made it. I didn't have extract, just the bean so I substituted the bean for the extract and this stuff is great. I made an account just so I could rate this recipe. The person who said it was gross and Mami J didn't know what she was talking about Must have missed a step or confused sweetened condensed milk with evaporated milk or something. Letting the ingredients steep an hour or so would probably heighten the flavor but it's really good. Thanks for the recipe! -
Great recipe for horchata! I know I will use this again and again, thank you so much for posting! -
This is easy and tasty! I can see Kahlua being added to this. Thanks! -
Followed this recipe although a added something my step mom did, a can of evaporated milk. Came out pretty close to hers. -
see 11 more reviews
Tweaks
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I love this recipe, but I definitely agree that the rice needs to soak longer than 10 minutes. Next time I plan to soak it overnight and compare flavors.
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Definitely soak for more than 10 mins. I’m sure 10 mins works out fine for the original poster, but I much prefer the stronger rice taste which only comes by soaking the rice at least 3 hours, but preferably overnight. This is my recipe: 1) put rice in 5 cups of water, 2) blend for about a minute, 3) soak overnight, 4) blend again, 5) strain rice out, 6) mix in 1/2 cup of whole milk, 7) dissolve 1/3 cup of sugar in warm water & add to mixture, 8) mix in desired amount of Mexican vanilla and cinnamon. Serve over ice.
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Hiy gra. I spent a very long time living in mexico and have been back herr in Oregon for 5 years and haven't made this in forever and completely forgot how to make it. I read a few other recipes online But they didnt sound right at all...then i found this one. Which WAS RIGHT ON! EXACTLY RIGHT!!! sometimes I even use oatmeal instead of rice. THANK YOU FOR THIS!!
RECIPE SUBMITTED BY
I began cooking as a kid with my mom. I cook mostly Mexican food, but my best recipes are the ones that I improvise at the last minute! Especially desserts, which I love to cook, but always forget to write down.
I'm a stay at home mom of three kids- 2 boys (3 & 5years old) and a 1 year old baby girl. My husband and I have been married for nearly 8 years.
I want to take a moment to thank all of you who have made my recipes and even took the time to review and/or photograph them. I appreciate every one of them!
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