Photograph of the finished Horchata de arroz

Mexico · Nước gạo hạnh nhân quế Horchata

Horchata de arroz

20 min Hands-on time + 8 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 11.3 oz
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Fresh milk Fresh milk 2 ½ cups
  • Photograph of Sweetened condensed milk Sweetened condensed milk ⅔ cup
  • Photograph of Vanilla Vanilla 0.3 oz
  • Photograph of Sugar Sugar 3.5 oz
  • Photograph of Ice cubes Ice cubes 14.1 oz
  • Photograph of Sliced almonds Sliced almonds 2.1 oz

Method

  1. 1 Soak the rice and almonds with cinnamon stick in 400 ml of water for 8 hours; the rice must be soft to the core to extract all the starch.
  2. 2 Blend the soaking liquid continuously for 2 minutes until the mixture becomes milky white.
  3. 3 Filter through a fine cloth twice and squeeze out the sediment thoroughly to extract all the liquid.
  4. 4 Mix fresh milk, condensed milk, sugar, and vanilla, stir until dissolved, then refrigerate for 20 minutes.
  5. 5 Pour into a glass full of ice and stir before drinking; the rice starch will always settle at the bottom.
Start cooking