Horchata
Votes: 6
Time: 15 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Horchata - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup long-grain white rice
- 2 cups skinned almonds
- A 2.5 cm piece of cinnamon bark.
- 8 tbsp of water
- 1/2 cup sugar
- 1/4 tsp vanilla extract
- Ice cubes
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Recipes with similar ingredients: almond, long-grain rice, vanilla extract, cinnamon
Cooking the dish according to the recipe:
- Rinse the rice and drain. Using a spice grinder (an electric coffee grinder will also work), grind the rice into flour. Mix it with the almonds and cinnamon. Add 3.5 cups of water, cover, and let sit overnight.
- Blend the rice mixture in a blender until smooth. Add sugar and vanilla extract. Strain the orgeat into a bowl, first through a metal sieve, then through a double layer of cheesecloth. Finally, add another 2 cups of water until it reaches the consistency of milk. Serve with ice.
Author of the recipe - Gail Gand (USA) – pastry chef and co-owner of the Chicago restaurant TRU
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