Best 5 Mexican Rice Drinks Recipes

HORCHATA (CINNAMON RICE MILK)

Steps:

• In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours.
• After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool.
• Puree rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.

HORCHATA: MEXICO'S FAVORITE RICE DRINK

Steps:

• Gather the ingredients.
• Pulverize the rice in a blender until it reaches a floury consistency.
• Toss it with the cinnamon stick and lime zest, and let it rest in an airtight container at room temperature overnight.
• Put the rice mixture back in the blender and blend it until the cinnamon stick pieces get fully broken down.
• Add 2 cups of water to the mixture and stir it.
• Put it in the refrigerator to soak for 2 hours.
• Strain the liquid into a pitcher or bowl through a fine sieve or a few layers of cheesecloth, squeezing frequently to remove as much of the milky rice water as possible.
• Add the remaining 3 cups of water and the sugar; stir until the sugar dissolves.
• Refrigerate the horchata until completely chilled.
• Serve it over ice, if desired.

MEXICAN RICE MILK, HORCHATA MEXICANA

Steps:

• 1. First, in a large pot rinse rice two or three times in cool water.
• 2. Now combine rice and (almonds optional) with about 10 cups of water and a broken-up cinnamon stick. Cover with plastic wrap and let stand overnight, for 24 hours or up to two days. I put mine in the fridge covered and sometimes just leave it in the fridge for two days.
• 3. After overnight, 24 hours or two days (whichever length of time you chose), remove from the refrigerator and strain the rice and cinnamon sticks from the water. Do not throw the water out.
• 4. In a blender, process on high about a cup of the rice mixture with a half cup sugar, 1 cup of the rice water, and the soaked cinnamon sticks on high. Process until the sugar is dissolved and the mixture looks very smooth. Pour into a pitcher.
• 5. Next, do the remaining rice and the rest of the sugar and cinnamon sticks and process again until all is dissolved. (If you chose to soak almonds with your rice then you will have ground the almonds along with the rice as well.) Remember try for a very smooth mixture.
• 6. Now add all of the rice and almond mixture back into the reserved rice water mix very well. Let stand for about 10 minutes.
• 7. Now you are ready to strain all of the rice water mixture through a cheesecloth. Put it over another pitcher push down in the pitcher somewhat and I secure the cheesecloth ends over the edge of the pitcher with a very large rubber band all around the outside of the pitcher. I then strain the mixture slowly until all the liquid has been poured back into the pitcher. Remove the cloth discard the contents. Sometimes I strain twice.
• 8. Now if you like you may add the cup of milk and the vanilla. Stir well and taste for sweetness to your liking. Refrigerate. When nice and cold, serve in tall glasses over ice. Enjoy.
• 9. In Mexico sometimes after a very hot or spicy meal cool glasses of Horchata are served after the meal to calm and cool the taste buds. Of course, anytime is great to enjoy a refreshing glass of Horchata.
• 10. I will post my picture tomorrow, as I have rice and soaking in my fridge as I write this. I plan on making the Horchata tomorrow.

MEXICAN RICE DRINKS

Steps:

• Process rice in the jar of a blender until fine crumbs form. Transfer to a medium bowl. Add the water, and stir to combine. Cover with plastic wrap, and place in refrigerator 3 hours or overnight.
• Transfer rice and soaking liquid to the jar of a blender; add desired fruit, vanilla, cinnamon, and evaporated milk, if using. Blend on high speed until smooth, about 1 minute; sweeten with honey, if desired. Strain through a sieve into a medium bowl; discard solids. Serve over ice.

HORCHATA DE ARROZ (RICE DRINK)

Steps:

• Place the rice in a bowl with enough water to cover it and let it soak overnight.
• Strain the rice and discard the water. Stir the cold water and evaporated milk together. Place the drained rice into a blender along with half of the diluted milk. Blend until the rice is finely ground, about 30 seconds. Add the sugar, cinnamon, and vanilla; blend well. Pour in the remaining diluted milk; blend.
• Line a strainer with two layers of cheesecloth. Place the strainer over another bowl to catch the liquid. Strain the rice milk through the cheesecloth, discard the solids. Repeat the process if necessary. Serve over ice.