I found this version to be very heavy-handed on the cinnamon, and it did not strain well at all. It formed a sludge that clogged up the cheese cloth, reducing the flow to a dribble. I'd probably try reducing the cinnamon down to a half teaspoon or so, and soaking roughly pre-ground rice in water for a longer period. The only other home-made horchata I've tried so far is David Lebovitz's adapted version from Paletas, found on his blog(verdict: a little on the sweet side, but otherwise delicious and without the same problems as this recipe).
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I found this version to be very heavy-handed on the cinnamon, and it did not strain well at...