Traditional Rice Horchata
The secret to a proper horchata is patience. You are not just softening the grains; you are coaxing the rice to release its starches into the soaking water.
Use the soak water.
Do not drain the water used for soaking. That cloudy liquid is where the foundation of the flavor lives.
- high-speed blender
- fine-mesh sieve
- cheesecloth or clean flour sack towel
- large pitcher
What goes in.
- 1.5 cupslong-grain white rice
- 2 sticksMexican cinnamon (canela)
- 5 cupshot water for soaking
- 3 cupscold water
- 0.5 cupgranulated sugar
- 1 tspvanilla extract
Double straining
Running the blended liquid through both a fine sieve and then a layered cloth removes the gritty rice particles, leaving only the velvety, milky emulsion behind.
The method.
Soak the grains
Place the rice and cinnamon sticks in a bowl. Pour the hot water over them. Cover and let it sit at room temperature for at least 8 hours, or overnight.
Blend
Pour the entire contents of the bowl, including the cinnamon and the soaking water, into a blender. Blend on the highest setting for at least 2 minutes until no large rice chunks remain.
Strain
Place a fine-mesh sieve over a pitcher. Pour the mixture through. Then, line the sieve with a piece of cheesecloth and pass the liquid through a second time to catch the fine sediment.
Adjust and chill
Stir in the cold water, sugar, and vanilla. Taste and add more sugar if needed. Chill for at least an hour before serving over ice.
Other turns to take.
Almond base
Add half a cup of raw, skinless almonds to the rice during the soak for a richer, nuttier profile.
Spiced
Add a pinch of ground nutmeg or clove during the blending step for a more aromatic heat.
When it doesn't go to plan.
If the horchata separates in the fridge, give it a firm stir before pouring; it is natural for the rice starch to settle.
Use a glass pitcher, as the cinnamon and vanilla can sometimes linger in plastic containers.
Grind your own cinnamon sticks if possible; pre-ground cinnamon creates a muddy texture that is difficult to strain out.
The ones that keep coming up.
Can I use brown rice?
You can, but the flavor will be significantly nuttier and the color will be tan rather than the traditional bright white.
How long does it stay fresh?
Keep it refrigerated in a sealed container and finish it within 3 days.
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