The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 23, 2009
This recipe was the first one Ive ever used to make horchata. I think I'll stick with it. It is very close to the horchata I grew up with. If you want an authentic taste, this is it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 9, 2009
This comes out plenty good enough, but I think there could be a few refinements to make the texture and flavor a bit more pleasing. I think that the rice should probably be cracked in a grinder (mortal & pestle, or a mill or something) and then soaked overnight to really get all of the 'milk' out. Don't forget, there really isn't much to this drink, so it really depends on the highest quality vanilla and cinnamon. Note: This recipe fits my home blender just right, but it doesn't seem like a big batch when you've got it in your glass. It might be nice to double the rice in 1/2 of the water and try to get a bigger batch out of it that way. Maybe not... ;)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 7, 2009
Excellent recipe. I tried it, and husband LOVES it... =)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 24, 2009
I decided to make this today, it definetely is an all day or night process to get the best flavor. I think it is a pretty good starter recipe, I'm definetely going to tinker with the measurements a bit more. It is very good though. What I did was blend vanilla and ground cinnamon with the rice and water (it doesn't float if you do it this way). I then let it sit all day in the fridge, but every few hours I would pull it out and give it a few pulses in the blender, you get the most out of your rice. Overall it is a good recipe, some people prefer sweeter or less sweeter (like me), and luckily this recipe is pretty forgiving because you can always add more water if it's too sweet. The color is a little darker than what I grew up on, but I think it's because my vanilla extract was brown. Thanks for this recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 24, 2009
Made this twice so far. The first time was better because I did a few things differently. I made about 3 times more than the recipe asked for to get it to about 4 qts to fill 2 pitchers. The second time I didn't blend it but I let it soak overnight. The first time I used as much ground cinnamon as a cinnamon stick. Which is about 1/2 teas. per 6 servings. 1/2 tablespoon is way too much. Also, the second time around I used a different brand of vanilla... it was way overpowering. I tried to salvage it by diluting it with water and milk. Next time I make it I will add a little vanilla at a time and taste it and use less cinnamon too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 16, 2009
So good and very easy. Thanks for this recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 13, 2009
Great!!!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 27, 2009
this recipe makes a small amount. i did tweak the recipe a little.if you have trouble getting ground cinnamon to mix in, try blending it up with the rice and water, or mixing it with the sugar. i boiled half the rice, water and cinnamon after it sat for 5 hours. that gave it a stronger flavor. but overall it came out great!
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 16, 2009
I live in Los Angeles and have tried this in all forms from ready-made packaged versions, to restaurants, to homeade and this has got to be by far the worst I've had. While I did enjoy the lightness of it I do believe that REAL HORCHATA does not call for actual milk. You might want to substitute evaporated milk instead. Needless to say, I wont be trying this again.
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Cooking Level: Beginning

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 11, 2009
WONDERFUL! I used vanilla Rice Dream for the lactose intollerant folks in my house, and it was simply delisssshhh!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 24, 2009
Best horchata recipe I've found so far. And pretty easy to do. Soaking overnight was the key...
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Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA
The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 18, 2009
This combined with the one below it made the most authentic horchata I have ever had. I used to drink it with a Mexican coworker of mine who gave me the recipe some years ago, but I lost it in a move. Now that I am pregnant, I have been craving it. Below is the recipe I actually used, which, thanks to Lola and Serena, made the best horchata I've ever had!! INGREDIENTS (Nutrition) • 1 ¼ cup uncooked white long-grain rice • 5 cups water • 1/2 -1 whole tablespoon vanilla extract • 1-2 cinnamon sticks • 2/3 cup sugar (preferably turbinado) DIRECTIONS 1. Pour the rice, 1 cups of water and cinnamon sticks into the bowl of a blender; blend until the rice breaks up into very small pieces. Might take a few minutes. 2. Slowly add water as rice mixture thickens, to 3 cups. 3. Blend until even, add the remainder of water, sugar, and vanilla and blend until mixed (may have to do this in two steps, pouring some off of the top into storage pitcher if blender isn’t big enough. If so, keep the rice in the bottom and mix with remaining water.) 4. Let rice and water in the refrigerator for 5 hours to overnight 5. Strain the rice water into a pitcher and discard the rice.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 15, 2009
This drink was very good but it turned out a light brown and not white. A lot of the ground cinnamon floated to the top. Very good will make again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 10, 2009
Very good and very easy to make.....will be adding my on twist to make it more personal....thanks for sharing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 9, 2009
Very delicious.. soo yummy!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 1, 2009
This is AWESOME! I have been trying to find a good recipe. I have made this SEVERAL times. Each time everyone LOVES it. It doesn't last more than a day. I double the recipe and only use about a little over half the sugar and I use more milk. I also put a generous amount of Vanilla. SUPER YUMMY!
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Cooking Level: Intermediate

Home Town: Pueblo, Colorado, USA
Living In: Schweinfurt, Bayern, Germany

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: May 13, 2009
Very nice and refreshing. I added just a little more milk than it calls for, and half a can of evaporated milk I had leftover. I think I 5x's the recipe. I probably drank about half of it. I just love horchata.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 19, 2009
This recipe is ok. I will did follow the other reviews and added cinnamon sticks to the rice and water in the blender. However, I found that it needed the actual measurement of sugar the recipe calls for (depends on your level of sweet that you like) and that it just seemed too watery. I added 1/2 cup of milk more at a time, stirring after each addition, until I got it about where I thought it was somewhat close the restaurant). I will keep playing with the measurements of this recipe and see how it goes in the future.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 16, 2009
Easy to make, and just like we get at the restaurant. Go easy on the Cinnamon. A drop of Almond extract was good in it, too.
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Cooking Level: Expert

Living In: Salem, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 5, 2009
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.
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