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No. 0491 Mexican Free recipe

Cinnamon Rice Horchata

Creamy, cool and scented with cinnamon, this Mexican-style horchata is made by soaking long grain rice and cinnamon overnight, then blending and straining until silky. It tastes like liquid rice pudding, lightly sweet with a whisper of vanilla. Serve it ice cold alongside spicy tacos to tame the heat.

4.2 from 130 cooks

Mason jar mug of creamy horchata with cinnamon sticks and a jar of rice on wood
Photo: Omar Tapia on Pexels
Prep
25 min
Cook
No cook
Total
25 min
Serves
6
Level
Hard
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Method 6 steps

  1. Rinse the rice in a sieve until the water runs mostly clear, then place it in a bowl with the broken cinnamon sticks.

  2. Pour the hot water over the rice, cover and soak at room temperature for at least 8 hours or overnight, until a grain snaps easily between your fingers.

  3. Pour the rice, cinnamon and soaking water into a blender and blend on high for 2 full minutes, until the mixture looks milky and only fine grit remains.

  4. Strain through a fine sieve, then strain again through a double layer of cheesecloth or a nut milk bag, squeezing well; discard the solids.

  5. Stir in the cold water, milk, sugar, vanilla and ground cinnamon until the sugar dissolves. Chill for at least 1 hour.

  6. Stir well, since the starch settles, and pour into jars over ice. Garnish each with a cinnamon stick laid across the rim.

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