Creamy Rice and Cinnamon Elixir
Experience the refreshing taste of this traditional horchata, a creamy Mexican beverage made from rice, cinnamon, and vanilla. Perfectly chilled, it offers a sublime blend of sweetness and spice that quenches your thirst and delights your palate. Ideal for hot days or as a unique addition to your meal, this easy-to-make recipe promises a flavor-filled adventure in every sip!
ingredients
- 1 cup long-grain white rice
- 1 cinnamon stick
- 4 cups water (divided)
- 1 cup milk (dairy or non-dairy)
- ¾ cup sugar (adjust to taste)
- 1 teaspoon vanilla extract
- Pinch of salt
steps
- 1.
Rinse the rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
- 2.
In a medium bowl, combine the rinsed rice, cinnamon stick, and 2 cups of water. Let it soak for at least 4 hours, preferably overnight.
- 3.
After soaking, remove the cinnamon stick and transfer the rice and water mixture to a blender. Add the remaining 2 cups of water and blend until smooth, about 1-2 minutes.
- 4.
Strain the blended mixture through a fine-mesh strainer or cheesecloth into a pitcher, discarding the solids.
- 5.
Stir in the milk, sugar, vanilla extract, and a pinch of salt until well combined. Taste and adjust sweetness as needed.
- 6.
Chill in the refrigerator for at least 1-2 hours before serving. Serve over ice and garnish with a sprinkle of cinnamon.
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