- 1 cup uncooked white rice
- 2 cinnamon sticks
- 12 ounce can evaporated milk
- 12 ounce can condensed milk
- 8 cups warm water, divided
- sugar, to taste
- ground cinnamon, for garnish (optional)
- ½ teaspoon vanilla (optional)
Soaking Time. Start your Horchata by giving the white rice a good rinse to remove unwanted bits 9f raw nature. Toss it in a bowl with two cinnamon sticks (preferably broken for extra flavor) and 4 cups of warm water. This rice needs a beauty sleep in the fridge, ideally overnight, or at least 4 hours for a quick nap.
Blend Away. When your rice is well-rested, discard most of the cinnamon sticks, but it’s okay if some tiny bits decide to stick around. Blend half of the rice and water, aiming for a smooth, pasty consistency. This takes about 4 minutes—perfect for a mini dance break!
Straining Skills. Now, let’s play “find the liquid”! Strain the blended rice over a pitcher using a super fine strainer or some cheesecloth. Get aggressive with a spatula or spoon to squish out every drop of liquid. Repeat this with the remaining rice mixture. It’s like a mini workout for your arms.
Mix and Match. Time to bring it all together! Stir in the evaporated and sweetened condensed milks, a splash of vanilla (if you’re feeling fancy), and the remaining 4 cups of water. Stir like you mean it!
Taste Test. Give it a taste and play around with the sugar or water until it tastes just right. If it’s too sweet, add a little scolding from the water. Too bland? Sweet talk it with some sugar.
Chill and Serve. Once it tastes like a dream, chill your Horchata. Stir it up before pouring over ice, garnishing with a sprinkle of ground cinnamon if you’re in a spicy mood.
Serving Suggestions. Serve this creamy dream in tall glasses over ice, perfect for a group of 12 or if you’re really thirsty, just one. It’s great as a refreshing summer beverage or as a unique drink to impress at parties. Each serving is about a cup, so there’s plenty to go around. ¡Salud! to homemade Horchata!