Rice milk "Horchata"
Votes: 5
Time: 15 minutes plus swelling time
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This Spanish drink made with rice milk is perfect for hot days.
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 uncooked long-grain white rice
- 1 liter of warm water
- 1/2 cup whole milk
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 tsp ground cinnamon
- 1/4 cup sugar
- Whole cinnamon sticks, optional, for serving
We recommend
Recipes with similar ingredients: long-grain rice, milk, vanilla extract, almond extract, cinnamon
Cooking the dish according to the recipe:
- Combine the rice and warm water in a blender. Blend for 1-2 minutes, until the rice is finely ground but not powdered. Refrigerate the rice mixture for 6 hours to overnight.
- Strain the rice mixture into a container through a fine sieve or several layers of cheesecloth to remove any solid rice particles.
- Pour the rice water into a blender, add milk, vanilla and almond extracts, cinnamon, and sugar. Blend for 1 minute until smooth. Serve. horchata with ice and cinnamon sticks for stirring.
Author of the recipe - Ingrid Hoffmann (chef, presenter, producer)
Categories:
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