Horchata
(click on image to enlarge)
Makes 4 cups
A whole lotta Horchata!~ This is a great tasting drink! It’s basically Mexican sweet rice milk. Usually, it is made with white rice, sugar, and vanilla, but I did not have vanilla and I don’t eat white rice or sugar, so I used brown rice and raisins, and it tasted just the same! It’s heaven in a cup, so drink up!
Ingredients
- 1 cup uncooked brown rice
- 1½ cups raisins
- 1 teaspoon cinnamon
- 4 cups water
Preparation
Grind up rice in food processor for 2 min. or till gritty. Pour in water and continue to mix. Add cinnamon and raisins to mixture and blend for 2-3 min. Cover and leave in fridge overnight or if you want the rice to get softer, leave in 2-3 nights. Transfer into food processor and blend till mixture is creamy (there will still be chunkiness from the rice). Place strainer over bowl and pour mixture into it. Help liquid thru by mixing it with a spoon as it sits in strainer. Chill. Serve with ice.
Comments
smoothielove writes: (February 17, 2008)
i didn’t think that brown rice was raw? I love cinnamon and raisin together though!
123 writes: (February 17, 2008)
This sounds great. I drink a rice protein drink and this is a good option. The difference is that I’ll make it myself and I’ll add some superfoods, like maca, camu-camu or lucuma.
greenie writes: (February 17, 2008)
I like the creativity of this, and also the picture. Yum!
Mopoke writes: (February 18, 2008)
Thanks Rawsiki…I really miss brown rice! I am going to try it now :)
M@tt writes: (February 18, 2008)
Yeah!!!! I live here in San Diego where Horchata is everywhere, and now you’ve made a really healthy version!!! Can’t wait to make this myself…
tree ear writes: (February 18, 2008)
it’s usally raw i sprout mine
Darkstar writes: (March 29, 2008)
OMG I adore Horchata! I miss this so much, I’m totally going to make it. Thanks so much for posting this recipe! _
Allantgy writes: (April 07, 2008)
Yo can use bananas or plantains intead of rice ^^
denzildragon writes: (April 24, 2008)
You can make horchata with almonds too, or part almond, part rice. If you use just almond, you can use the pulp left after you’ve strained it in cookies, pie bases, etc.
Kendra Far Above Rubies writes: (August 22, 2008)
This sounds delicious. I’m going to try mine with soaked brown rice. Thanks for the recipe.
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