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Full Online Book HomeLearning KitchenDrinks - Horchata - Horchata De Arroz
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Drinks - Horchata -  Horchata De Arroz Post by :NickiOZJ Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1461

Click below to download : Drinks - Horchata - Horchata De Arroz (Format : PDF)

Drinks - Horchata - Horchata De Arroz

1 c rice
1 piece (2 inches) cinnamon stick
2 c boiling water
5-6 cups cold water
1/2 lime, juice only
1 ts ground cinnamon
3-4 tb granulated sugar, or to taste

Place the rice and cinnamon stick in a small saucepan. Add the boiling water and let soak until the water is white and milky. Bring to a boil over medium-high heat. Reduce the heat to low and simmer, uncovered, until partly softened but not fluffed up, about 15 minutes. Discard the cinnamon stick and let the rice cool, covered.

Working in several batches, pulse the rice mixture in a blender or food mill. The mixture may be sticky and hard to work with; use the cold water a little at a time if necessary to thin. With a wooden spoon or pusher, force the mixture through a medium-mesh sieve (you can use more of the cold water to help rinse it through).

Combine the strained pursed rice with the lime juice, ground cinnamon, and sugar to taste. Add the remaining cold water gradually until the horchata is the consistency of a not-too-heavy cream soup (use a little more if desired). Taste and add more sugar, lime juice, or cinnamon if desired, but the flavor should be delicate and slightly bland. Chill thoroughly and serve with ice.

Yield: About 1-1/2 quarts
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Drinks - Horchata -  Horchata Recipes By Pepe Drinks - Horchata - Horchata Recipes By Pepe

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1 c Uncooked rice 4 1/2 c Warm water 3/4 c Sugar 1 ts Vanilla extract Place rice in a large bowl. Pour warm water over rice. Set aside and soak six hours or overnight. Pour into blender jar; process until smooth. Strain mixture through a fine mesh sieve. Return to blender, process again. Strain mixture into pitcher through a clean dampened dish towel or cheese cloth. Rinse blender, return mixture to blender; add sugar and vanilla. Process until combined. Refrigerate until chilled. Serve over cracked ice. Variations:Chocolate -- Add 2 ounces grated Mexican chocolate to rice. Continue as directed above.