Horchata (Cinnamon Rice Milk)

Horchata (Cinnamon Rice Milk)

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"Recently had homemade rice milk in a Mexican restaurant in San Francisco. I talked to a few friends and they told me a few different ways to make it. Here is a simple version (I like to add vanilla, but it is optional). Seriously, it is the best ever - and, it costs just pennies to make!"
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Ingredients

3 h 50 m servings 135 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 31.4g
  • 10%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 8 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours.
  2. After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool.
  3. Puree rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.

Reviews

46
  1. 55 Ratings

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Most helpful positive review

This recipe turned out great, except you can't follow the instructions completely. First, instead of a cinnamon stick I substituted ground cinnamon. Second, I added 1 quart(4 cups) milk)in add...

Most helpful critical review

This is gooey and a waste of time. Soak a cup of uncooked rice in water overnight. Discard water and place the rice, a can of evaporated milk and about 4 cups of water in a blender. Mix. Add 1/2...

This is gooey and a waste of time. Soak a cup of uncooked rice in water overnight. Discard water and place the rice, a can of evaporated milk and about 4 cups of water in a blender. Mix. Add 1/2...

This recipe turned out great, except you can't follow the instructions completely. First, instead of a cinnamon stick I substituted ground cinnamon. Second, I added 1 quart(4 cups) milk)in add...

Being Mexican myself, I'm biased when it comes to Mexican recipes. However, I do love horchata. It takes alot of time to prepare, but it is worth it. My nieces and newphews love it, but then ...

I read the recipe, then the other posts here and had to laugh. The person who posted this recipe skipped a crucial step: STRAINING the horchata (Do you really think we can drink something that h...

The measurements for the water and sugar in this recipe must be WAY off. I followed everything precisely and what I ended up with was a very thick, milkshike-type drink. Nothing at all like real...

The proportions are definitely off. After blending 'til smooth this was a thick rice milkshake, not a refreshing rice drink. Look elsewhere for a good horchata recipie.

After reading the reviews, I made LatinaCook's recipe instead. The only variation I made was to add a touch of almond extract. Nice drink for a change of pace...

With all due respect to the author, this did not come close to the authentic horchata my family is used to drinking. I was disappointed to find white sludge after I followed the recipe exactly.

This did not turn out well at all. It looked like rice pudding after cooking, and after blending it turned into a rice shake.