Mexican/spanish horchata toasted rice

Mexican/spanish horchata toasted rice

By
From
The Art Of The Larder
Makes
500 ml
Photographer
Mike Lusmore

A traditional Mexican drink made with toasted rice and cinnamon. If you want a thicker drink, add a small handful of toasted blanched almonds (about 30g), blitz with the rice-infused milk in a blender until smooth, then strain before serving. Horchata can also be made using rice milk for a dairy-free drink.

Ingredients

Quantity Ingredient
100g any white rice
1 cinnamon stick
500ml full fat milk, or use water if you like
3 tablespoons caster sugar, to taste, or use honey
ice cubes, to serve
ground cinnamon, to serve

Method

  1. Toast the rice in a dry pan over a medium heat – it should take about 5 minutes to turn a gentle nutty brown.
  2. Add the cinnamon stick to the rice, then pour the cold milk into the pan over the hot rice and add sugar to taste. Remove from the heat and set to one side to cool completely. Put the mixture into the fridge to chill down for at least 6 hours.
  3. To serve, blend the chilled milk-soaked rice, add a little extra water or milk to loosen if desired, then strain and serve in tall glasses with plenty of ice and dusted with cinnamon.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again