Great recipe! I never thought it'd be so easy to make horchata, and now I can have it whenever I want. I did do a couple things differently, just to speed up the process and make things a little easier for me, so that mine was done in about an hour. Instead of only blending up the rice for a minute, I blended the rice + 2 cups of water for a good long while, probably 5+ minutes, also pulsing until the rice was as fine as it seemed it would go. Then, I put a couple teaspoons of ground cinnamon into a coffee filter, gathered the top, stapled it shut, and dropped that into the rice mixture so the flavor would come out during the "steeping" time. I left it about an hour, coming back to pulse the blender every so often. (Don't forget to temporarily remove the cinnamon pouch when pulsing if you're going to do this.) After an hour, I gave it one last whir in the blender, strained it through a fine-meshed sieve, then put it back in the blender with a dash more cinnamon, the sugar, vanilla and milk, then served right away with ice. It was perfect! It had all the rice flavor I was expecting, and didn't take nearly as long as I thought it would, which I think can be attributed to pulsing up the rice so fine to begin with. The result was the perfect horchata - just like at my favorite Mexican restaurants.
Was this review helpful?
[
YES
]
5 users found this review helpful
What's this?