I've only tasted horchata once and never made it before. It was...a learning experience. If you don't have a blender and substitute a food processor, DO NOT put very much water in with the rice because centrifugal force will send the water right up the sides of the food processor and out onto the counter because there isn't a seal on the top. In spite of the mini-flood I was able to make the horchata and I enjoyed the flavor although if I made it again I would cut back a little on the sugar and use cinnamon sticks as others have suggested. I liked the cinnamon flavor, but not all the powdered cinnamon that settled on the bottom of the glass.

Very good recipe to the tee. I once was at a local Mexican taco shop and I got a peek in the back at teh ladies making horchata. I saw them so busy with the can openers opening cans of "CONDENSED MILK." I substituted that for regular milk and it makes the horchata a little creamier. Oh, and buy the way three sticks of cinnamon soaking with the rice water for 3 + hours gives it a good taste. I put all my rice water and cinnamon back into the blender and mixed it. Perfect.

If you follow the recipe as written, you get a pretty good result. I also had a problem with the cinnamon floating on top. The second time around, I boiled the water with cinnamon and vanilla, then blended it with the rice. I strained the rice mixture through a cheesecloth, used 1/2 cup sugar, and switched the milk with evaporated milk for a creamy texture. Perfect! Thanks a bunch for this recipe!

I have since made this 3 times and found the trick to perfecting this the second time around! Here's my recommendation for "authentic" homemade horchata: put 1 1/3 cup rice in the blender - add about 2 cups of water and 2 cinnamon sticks and blend until the rice and cinnamon are roughly ground. Add the remaining water and blend thoroughly. Pour into a pitcher and place in the refrigerator to soak (overnight is best) - or at the very least 4-5 hours. Strain the mixture through a sieve. I doubled the amount of milk called for - and about half the sugar (a generous 1/3 cup as I like my horchata not too sweet) and a generous splash of vanilla. PERFECTO!

love it! the only thing i did differently was added the cinnamon to the rice and water and blended it a little bit. but overall, this is a easy, good and refreshing recipe for horchata. pretty authentic taste!!!

Absolutely the best!!! This drink is so good and very authentic! I no longer need to pass thru our fave mexican restaurant drive thru for horchata. I have made this like every couple of days since I first tried on July 4th. I have even already passed on the recipe!

awesome! my neighbor is married o a mexican and i brought her a glass to try and he stole it from her! lol... must of been pretty good!! i did strain the cinnamon out after a few minutes just so that it whould have the color and tatse too! loved it!

Waaaaaaaaaaaaayyyyyy too watery. Use less water, then subsitute milk for water at the end. (\__/) (='.'=) (")_(") BUNNY!

OMG SO GOOD!

this recipe is a nice one, but instead of adding the rice and water sep. when you let it soak, blend the cinnamon with the rice. i use a coffee grinder, works great. use a little more milk than they suggest.

This horchata is great! Just like our favorite Mex. place. We only used 1/4 C sugar and blended the rice so much that it just settled to the bottom of the blender after 3 hours and did not need straining lucky for us beacuase we didnt have a fine enough strainer or cheese cloth oops. Will be making this for my daughters Daisy troop this week!

went to a mexican restaurant had horchata for the first time , I loved it. I went home to see if I could find it on the internet, I found this website .. So glad I did cause this recipe is awesome.. My famliy loves it ..now we can have it anytime. One of the things I did different was, instead of using cinn. powder I used a cinn. stick and let it soak over night... AWESOME!!!!!

Never having tried horchata, I had no idea what we were in for. :) I pulsed the uncooked rice in my Magic Bullet chopper for a couple seconds and then soaked it in the 5 cups of water with 2 cinnamon sticks for five hours. I strained out the rice and cinnamon stick (and used it for rice pudding as recommended by another reviewer!), added around 3/4 cup milk, 2 tsp vanilla, and 1/3 cup sugar. It sat in the fridge for another hour or so, and it was great with Mexican Lasagna! It tasted kind of like super-yummy soy milk. I'll make it again, it's a nice change from Kool-Aid or pop! Thanks for sharing, Lola!

This was pretty good, but not quite the texture I was looking for. COSTA RICAN RECOMMENDATION: I had this while I was in Costa Rica and I think next time I'll do the following changes: Bring the rice and water to a boil together with a cinnamon stick and turn it off. Blend this (without the cinnamon stick) and then strain it. Add the sugar, vanilla and let it sit overnight with the cinnamon stick and some cloves. In the morning I would add the milk and call it good! Oh, I also used 1/2 cup of sugar. I'm going to try this again without boiling it, but will also try the boiling method. Also, will try this with barley too. :)

My family loves horchata. My 2 year old calls it "enchilada". I wanted to try making it, so I used this recipe, and my family likes it better than anything we've bought. Thanks for sharing Lola!!

This was so good I did use the cinammon sticks like other reviewers suggested and it came out perfect for my taste.

Horchata is a childhood favorite for me, so I was excited to find a great recipe for it. This one not only came out great, it was easy as well.