Reviewed: Nov. 25, 2012

Delicious!

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Reviewed: Nov. 19, 2012

We like this, especially when adding a shot of rum to it! One of us is diabetic so we used soy milk and Splenda and it was just as tasty. The only problem I encountered was that I don't have a blender. I used my food processor and it made a terrible mess! Not deep enough I guess. I also cut back on the cinnamon just a titch, but that's a personal preference thing. Yummy.

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shiny me

Cooking Level: Professional

Home Town: Stoughton, Wisconsin, USA

Reviewed: Nov. 13, 2012

I've tried horchata in Mexican restaurants, and I LOVED it! I've been trying to find a good recipe for it, and so far, this one is the best! I added a little more milk for it to come out thicker, but you can adjust it to your taste and it'll still be delicious. Great recipe, thanks for sharing. Delish!

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southernebelle12355

Cooking Level: Beginning

Living In: Columbia, South Carolina, USA

Reviewed: Nov. 3, 2012

SOOO goood and easy! Who knew? I will be making this regularly im sure as my man and his son really loved it, as did i!! I even used Soy milk for my bfs sensitive stomach! A+++ Must try! OH I also used Cinnamon sticks and soaked them with the rice water, no cinnamon probs that way!

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Lindsey

Cooking Level: Intermediate

Home Town: Vista, California, USA

Living In: Upland, California, USA

Reviewed: Nov. 2, 2012

Followed a previus reviewers advice and Added the rice and 2 cups of the water to the food processor then slowly added the rest of the water. Then placed in the fridge overnight. Next day....I used two cinnamon sticks..I added almost 2 cups of milk and used homemade vanilla sugar to sweeten. My family inhaled this horchata. So dang good.

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Tamara Cooks so Good

Cooking Level: Expert

Home Town: Birmingham, Alabama, USA

Living In: Brown Deer, Wisconsin, USA

Reviewed: Sep. 14, 2012

Really good. Next time I'll use a little less sugar and cinnamon. I tripled the recipe, which made about 1 gallon.

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jefe_yessica

Reviewed: Aug. 27, 2012

Made this using another reviewer's suggestion of halving the sugar (also subbed agave for refined white sugar) and grinding rice and cinnamon sticks beforehand. Best to soak it overnight. Amazing.

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XXXNAUGHTY

Cooking Level: Intermediate

Living In: Burnaby, British Columbia, Canada

Reviewed: Aug. 19, 2012

Great recipe. I used 2 cinnamon sticks that I steeped overnight along with the rice, and cut the sugar to 1/3 cup.

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JENNCC

Reviewed: Aug. 2, 2012

We drink a lot of Horchata when we go out so I wanted to find one to make at home and I came across this one. This taste a lot like the ones you get at your local taqueria. When I do mine I let the cinnamon soak with the rice and add less sugar. My husband likes it a little more creamy so I add a lot more milk.

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Jenellesmommy

Cooking Level: Expert

Reviewed: Jul. 23, 2012

I loved it, the rest of my family not so much - but I didn't make it for them :) I did double the cinnamon, because I love it so much, and halved the sugar for the second batch, and I loved it even more, but my family still didn't like it, their loss!

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