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Rice Milk or Horchata

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NOTE, please read this: can make plain rice milk with this recipe: just leave out the cinnamon stick and vanilla, plus I personally suggest not adding sugar.

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Horchata

This is a popular rice milk drink. The secret in my opinion is to use STICK cinnamon when making this, instead of ground cinnamon. Be careful about how much sugar you choose to add, as it doesn't take much to nicely sweeten this delightful drink. This recipe could be halved very easily, but that said, this rice milk keeps in the fridge very well for 7 to 10 days.

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1/2 c. rice (can use white or brown rice)
8 c. cold water
1 long (about 5 inch) cinnamon stick or 2 shorter ones
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up to 1/2 c. sugar
1 tsp. vanilla 

 

In a large saucepan: mix rice, water, and break cinnamon stick(s) into 3 or 4 pieces.  Cover, let sit to soak about 3 hours.  I use cold water since it's going to be sitting that long, but that's just me being over-cautious.

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Then..... 

Bring to a rolling/hard boil on high heat, turn to low, cover, simmer 30 minutes.  Take off heat, tip lid slightly, let cool completely.  Puree in batches in a blender. Strain through cheesecloth placed over a fine sieve. Flavor with sugar and vanilla, and remember that it gets a sweet taste fast, so don't put all of the sugar in at first, stir in the sugar, let it dissolve as you stir, let it sit a few minutes, then taste for your preferred sweetness.  Chill in fridge. When chilled, ready to serve over ice.

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