Reviewed: May 24, 2012

Delicious and ohhhh soooo simple! I will make again and again and again!

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Reviewer:

Jilly Bean

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: May 16, 2012

Went over very well at our taco bar. People couldn't get enough.

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Reviewer:

MrsFisher0729

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Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

Reviewed: May 15, 2012

I have never had horchata before, so I can't speak to the authenticity of this recipe. However, I am fully prepared to tell you that this is DELICIOUS! I took the advice of other reviewers and soaked two cinnamon sticks with the rice. I also cut back the sugar to 1/2 cup. This was sweet enough for me! Very delicious recipe -- one I will absolutely make in the future

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Reviewer:

ilkaisha

Cooking Level: Expert

Home Town: Lititz, Pennsylvania, USA

Living In: Reading, Pennsylvania, USA

Reviewed: May 6, 2012

Fun to make with the kids. They like using a blender. We let sit for 5 hrs. before mixing milk ++. Must shake well. Next time I will use less cinnamon. Just start slow with the adding to your taste. Makes 1 qt.

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Reviewer:

AuntE

Cooking Level: Intermediate

Home Town: East Lyme, Connecticut, USA

Living In: Lebanon, Connecticut, USA

Reviewed: May 6, 2012

awesome! I made for cinco de mayo- with 1/3c sugar and blended the cinnamon in.

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Reviewer:

krisD

Cooking Level: Beginning

Reviewed: May 5, 2012

Great drink. I changed it a little, but this is a fabulous base recipe. As suggested by another reviewer, I used whole cinnamon sticks instead. I mixed 1 1/3 cup rice, 2 cinnamon sticks, and 2 cups a water in a blender and blended. Then I added 3 more cups of water and blended a whole lot more. I poured it all into a pitcher and let it soak overnight--the time came out to about 17 hours by the time I got around to finishing it. I strained the mixture, then doubled the milk and added it. I actually more than doubled it just to finish off the jug--so about 1 1/3 cups. I used only 1% milk and I might use less if it was 2% or whole milk. Then I added 1/2 tbsp of vanilla like instructed which was plenty. I added half the sugar and tasted it--way not sweet--so I added the other half. I think it's a little too sweet for me now so I might just do 1/2 cup of sugar next time instead of 2/3 and see how that goes. Yum!

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Reviewer:

sequoia04

Reviewed: Apr. 23, 2012

My kids love this stuff. It is great and refreshing--just like the ones they sell at Mexican restaurants. Will make over and over again. Thanks, Lola.

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Reviewer:

am1982

Reviewed: Apr. 12, 2012

This is a great horchata recipe, and I always drink horchata at mexican restaurants. I increased the serving size to 10, and the pitcher was still only 2/3 full. I would recommend substituting the cinnamon for cinnamon sticks. Just put about 3 cinnamon sticks in the rice/water mixture and let that sit for as long as you can (I did 7 hours). The longer it sits, the better flavor you get. Followed the rest of the recipe to a tee (used 2% milk), and its great... you can really taste the cinnamon, and you don't have to worry about what all the other reviewers complain about -- cinnamon floating on the top and not mixing in. :) With the cinnamon sticks, there's no mess.

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Reviewer:

Mapuana

Reviewed: Apr. 2, 2012

First up, I'd just like to say that this is a fantastic recipe. However, there is one thing I'd change, and that's the amount of cinnamon used. 1/2 Tablespoon is WAY too much. I used 1/2 a teaspoon, mixed it up in the blender, and scooped off the excess cinnamon.

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