Reviewed: Aug. 16, 2010

Followed directions EXACTLY and ended up getting a something with the consistency of near pancake batter.

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Reviewer:

gmann

Reviewed: May 10, 2010

This is the the closest thing to Mi Abuelita's. It brought back great mempries!

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Jennifer W-Marquez

Reviewed: Mar. 17, 2010

After spending five hours cooking, waiting, and straining this stuff, I SOOO wanted to love this. What I ended up with was the consistency of cake frosting. Once I watered it down, it tasted much like the boiled water you'd find in under-cooked rice. I am sad to throw this out after all the effort, mess, and waiting this required. I just can't bring myself to like it. Try another recipe if you value your time.

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dailypretense

Reviewed: Mar. 4, 2010

I gave this three stars because it got me on the right track toward making my own horchata recipe. I didn't have any dairy products and wanted something milky... so the bag of rice sprang to mind. I boiled two cups of rice in four cups of water and kept adding water to cover the rice, until the rice grains were huge, puffy, and creamy. Then, added water until it was soupy and blended. When most of the rice was broken up I strained. If your strainer is getting clogged, run your fingers around the holes and/or add more water. I found that more water made straining easier. Keep the rice shards you strain out and make rice pudding. Same sugar, cinnamon, and vanilla as the horchata, just in a more solid form. If it comes out too thick ... add water and blend and all will be well. And mine tastes strongly of rice, regardless of the tons of water. Must be from all the ground up rice in it.

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Reviewer:

keyosuke

Reviewed: Feb. 5, 2010

We attempted to make this for a school project and we ended up just going to the store to buy some rice milk. After cooking the rice and letting in chill overnight (before purreing it) and after purreing it we attempted to just use sieve but we had to push it through the mesh. So we attempted to use the cheesecloth, it was really bland tasting too. It was not thin like how it is supposed to be, but rather gooey and pudding like. After sitting out for a couple of minutes it quickly turned into a jell-o like substance. I would never make this again! Find a better recipe!

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Jburns

Reviewed: Nov. 21, 2009

i use the recipe all the way up to step 2. i smashed the rice during the boiling process, so you can get all that extra water out of the rice. and i added about 1/4 cup of milk to it.

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Midnight_Blaze

Reviewed: Nov. 16, 2009

Did not work at all. Don't know what I did wrong, but wouldn't even go through the cheese cloth. Tasted nothing like the Horchata I had when living in Phoenix.

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Reviewer:

Kezia

Cooking Level: Intermediate

Home Town: Greenville, South Carolina, USA

Reviewed: Oct. 12, 2009

I tried this recipe and followed it exact. The rice to water ratio is so far off all I ended up with was a thick rice pudding like mix but the fun part was trying to figure out how to dilute it or thin it out without sacrificing flavor after a ton of water, milk sugar and more cinnamon and vanilla we ended up with a product that was delicious! If you try this I recommend cutting the rice measurement in half or doubling the Water! Goodluck!

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Maguilar

Reviewed: Jul. 25, 2009

The horchata --- pronounce it or chah tah --- recipes that came up here are NOT the authentic Mexican way. We discovered horchata when my son undertook Latin American Studies in college AND we learned how to make it from Mexican neighbors. Our hometown in Iowa is heavily - around 20 percent - Hispanic. I was taught to simply boil rice in lots of water, eat the rice in another dish and use just the milky rice water for the DAIRY FREE drink. Add sugar to taste and either ground cinnamon or ground nutmeg like you would for eggnog. You could add milk if you wanted, evaporated milk being the preferred choice, but try it the ECONOMICAL and purely simple way with rice and water plus sugar/spice to taste. Horchata is definitely addictive and beats corn syrup sweetened pop any day.

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Reviewer:

LinLohLan

Reviewed: Jul. 7, 2009

I was in a hurry and did not look at the reviews. I like the fact that the only two positive reviews here are from someone who hasn't used the recipe yet and someone who did not follow the recipe. Incredible that this was the top recipe when I googled harchata. Never again, IVYP.

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