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horchata…take 1

September 28, 2009

Horchata

There are certain foods and drinks I always forget I love until someone else orders it and I’m left with no other choice by to commandeer their order.  Horchata falls on that long list and it wasn’t until a recent visit home to Chicago and I was fortunate enough to be with my dad who ordered a jumbo one at lunch.  Cinnamony, sweet, ricey goodness.

Now, the reason I named this a take 1 is because I’m pretty convinced this isn’t quite “it”.  There seems to be a pretty large discrepancy between those that cook the rice and those that don’t.  I opted for the recipe that doesn’t involve any cooking and while it hit the spot, it’s going to require a try at the cooked version in order to really be sure.

HorchataHorchata
(adapted from All Recipes)

Ingredients
1 cup uncooked white long-grain rice
5 cups water
1/2 cup milk
1/2 tablespoon vanilla extract
1 cinnamon stick
2/3 cup white sugar

Directions
1.  Pour the rice, cinnamon stick and water into the bowl of a blender. Blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours.

2.  Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice.

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