Best 2 Horchata De Arroz Rice Drink Recipes
**Horchata de Arroz (Rice Drink): A Refreshing and Nutritious Beverage with Variations**
Horchata de arroz, a traditional Mexican and Spanish rice drink, is a delightful beverage enjoyed for centuries. Made with rice, cinnamon, and sugar, this milky, smooth drink is not only refreshing but also packed with nutrients. This article offers a collection of horchata de arroz recipes, each with its unique twist. From the classic recipe to variations using different types of milk, nuts, and spices, these recipes cater to diverse tastes and dietary preferences. Discover the simplicity of the basic horchata de arroz recipe, the richness of the almond milk and coconut milk variations, and the unique flavors of the chocolate and strawberry horchata recipes. Whether you're looking for a refreshing summer drink, a nutritious breakfast beverage, or a delightful treat, these horchata de arroz recipes have something for everyone.
MEXICAN HORCHATA
Agua de Horchata is a refreshing Mexican rice and cinnamon drink, made with just a few simple ingredients! Enjoy Authentic Horchata Recipe!
Provided by Mely Martínez
Categories Drinks
Time 10m
Number Of Ingredients 8
Steps:
- Place the rice and cinnamon stick in a large glass bowl and add the 4 cups of hot water. Cover the bowl with a dish or plastic wrap, then let it soak overnight, or at least 8 hours. *Please see NOTES
- The next day, pour the rice, cinnamon, and water into your blender and process until it becomes a smooth, watery paste.
- Using a strainer or sieve, strain the mixture into a wide mouth pitcher, stirring to help the liquid pass through.
- Add the milk (if using), vanilla extract, and the rest of the water. Stir in the sugar, adjusting the amount to fit your taste. Let the drink chill in the refrigerator. Stir the Horchata before serving, since the rice mix tends to settle at the bottom. Serve in glasses with ice cubes.
Nutrition Facts : ServingSize 1 Cup, Calories 176 kcal, Carbohydrate 38 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 22 mg, Fiber 1 g, Sugar 14 g
HORCHATA DE ARROZ
Steps:
- Put the rice in a blender or spice grinder and process until completely pulverized, with a flour like texture. (Alternatively, you can leave the rice whole if you prefer.) Combine the rice powder, warm water, and cinnamon stick and stir with a whisk until well combined. Cover and refrigerate for at least 5 hours or overnight.
- Transfer the mixture to a blender and blend until as smooth as possible. It will feel slightly grainy but should not be gritty. Strain into a pitcher through a sieve or colander lined with a couple layers of cheesecloth, pressing the solids with the back of a wooden spoon to extract as much liquid as possible. Stir in the sugar and milk, then taste and add more sugar if you like.
- Refrigerate until completely chilled. Serve over ice, topped with a sprinkling of the ground cinnamon.
- In downtown Oaxaca's Mercado 20 de Noviembre, there's a stand called Doña Casilda, where they add about 2 tablespoons worth of chunks of cantaloupe and red prickly pear and 1 tablespoon of pecans-or a combination of those-to a tall glass of horchata, depending on your preference. The prickly pear makes the horchata turn a light shade of pink, and the chunks of fruit and pecans complement the horchata wonderfully.
- Or, to make a coconut horchata, add 1/2 cup of ground blanched almonds to the rice powder mixture before you soak it, and 1 cup of fresh coconut flesh when blending the rice mixture. If the consistency is too thick, add water.
- To make a nut horchata, add 1 cup of raw nuts (almonds, cashews, or peanuts) to the rice powder mixture before soaking, then proceed as directed.
Tips:
- Selecting the Right Rice: Choose short-grain rice, traditionally used in horchata recipes, as it yields a creamy and rich flavor. Rinse the rice thoroughly before cooking to remove any impurities and excess starch.
- Soaking the Rice: Soaking the rice in water for at least 30 minutes or overnight softens the grains, making them easier to blend and resulting in a smoother horchata.
- Optimizing Flavor Infusion: Enhance the horchata's flavor profile by using a combination of cinnamon sticks, vanilla extract, and optional ingredients like star anise or orange zest during the boiling process. Adjust the amount of sweetener to your preference.
- Achieving the Perfect Consistency: For a creamy horchata, blend the rice mixture until it reaches a smooth and velvety texture. Adjust the water content as needed to achieve the desired consistency.
- Chilling for Optimal Taste: Allow the horchata to chill in the refrigerator for at least 4 hours or overnight. This step allows the flavors to meld and develop, resulting in a refreshing and flavorful drink.
- Serving Suggestions: Enhance the presentation and flavor of horchata by garnishing it with ground cinnamon, a sprinkle of nutmeg, or a cinnamon stick. Serve chilled for a refreshing beverage.
Conclusion:
Homemade horchata de arroz is a delightful and refreshing beverage that combines the goodness of rice, cinnamon, and vanilla. With its creamy texture, subtle sweetness, and aromatic spices, it is a perfect drink for warm weather or as a delightful accompaniment to various meals. Experiment with different flavor combinations, such as adding fruits or nuts, to create unique and exciting variations of this traditional recipe. Whether enjoyed on its own or shared with friends and family, horchata de arroz is a delicious and nutritious drink that is sure to impress.
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