POSTED IN: TV Show Recipes , Pati's Mexican Table
TAGS: agua , cinnamon , drink , EP110 , Food , fresca , Horchata , Mexican , milk , recipe , rice , vanilla
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HORCHATA WITH CINNAMON AND VANILLA
Horchata: Agua de Arroz y Canela
2 cups long or extra long white rice
3 cups hot water
1 cinnamon stick, (ceylon or true cinnamon, if you can)
1 tbsp vanilla extract
4 cups milk
1 1/4 cup sugar
Ground cinnamon to sprinkle on top, optional
Place the rice in a bowl and cover with hot water. Roughly crumble a piece of True cinnamon into the rice mix (Cassia will not let you break it...) and let is all sit and rest anywhere from 2 to 8 hours outside of the refrigerator.
Place half of the rice mixture in the blender with half of the milk and vanilla and blend until smooth, then strain into a pitcher or container (if using Cassia cinnamon, remove it). Place the other half of the rice mixture in the blender with the remaining milk and the sugar, pure until smooth and strain into the same pitcher or container.
Stir well and serve over ice cubes, or place in the refrigerator until it is cold. Serve with more ice cubes to your liking, and sprinkle some ground cinnamon on top if you wish.
Do you ever cook the rice???Karla Hanson | July 9, 2011 4:55 PM
No, the rice is never cooked. Just soaked in hot water. It's usually like this when making grain based drinks o/w it'll come out thick and too starchy.Gizela replied to comment from Karla Hanson | July 17, 2011 3:30 PM
The rice is never cooked just soaked in hot water. It's usually like this when making grain drinks o/w it comes out too thick and starchy. This recipe for horchata is one of the best. I hope you'll enjoy it as much as I did.Gizela replied to comment from Karla Hanson | July 17, 2011 3:40 PM
Thank you so much for this authentic horchata- I grew up on the AZ/Mex border and miss the Aguas of summer!Kirsten Whitney | July 19, 2011 4:49 PM
Hi, I was told that the original horchata was made with Tiger nuts, a kind if sedge. It was brought over to the Americas from the Spanish and was originally brought to Spain from the Moors What do you know about this? Thank you for the great program, DenaDena Bergstrom | September 20, 2011 7:06 PM
Many thanks! So glad you enjoy it. Indeed, as far as I know: horchata was brought to Spain from the Moors and the Spanish brought it and many of the ingredients used to make it to Mexico. In Mexico it is mainly made two ways. One, believe it or not, with the dried seeds from the cantaloupe, ground with sugar. It is exquisite! Second, rice based. Some add cinnamon, or almonds or milk or vanilla to the rice mix. Then there are many other spins. Like the one with coconut water drank in the Pacific Coast.... So many horchatas to try ; )
RE HORCHATA WITH CINNAMON AND VANILLA
Do you leave the cinnamon stick in when putting it in the blender or take it out before blending?
I can't seem to find a horchata recipe which clarifies this!
Hola Helene, It all depends on what type of cinnamon you are using. If you are using True or Ceylon cinnamon, you can leave the cinnamon in while blending. But, if you are using Cassia cinnamon, you should take out the cinnamon before blending because it may break your blender!Pati Jinich replied to comment from Helene Stone | December 13, 2011 12:26 PM
My family loves your horchata, but I'm having a problem with it being too gritty. Can you please tell me what to use to strain it so I don't have that problem. I use a strainer with the finest mesh but it is still gritty. Please help so I can make it again soon. Thank you, PatriciaPatricia Zepeda | March 19, 2012 2:20 PM
Hello Pati! Can you tell me where you got your glasses & pitcher? I really love them!Mike | April 15, 2012 8:40 PM
Hola Mike, Yes, I got them in Tlaquepaque, Jalisco Mexico!Pati Jinich replied to comment from Mike | April 19, 2012 11:45 AM
I am really having a problem with my Horchata turning thick and almost slimy the next day. Help! What am I doing wrong?
Hi Pati I love your show and website. I'm a big fan. I preorder two copies of your book, one for me and one to give away to someone unsuspecting.
I'm curious about rinsing the rice before adding the hot water for the horchata. Most recipes that use rice say to rinse the rice. I've heard that it is to remove the excess starch however my husband told me it is to remove any dirt or dust that is on the rice. Is this step necessary for the Horchata? I think that if I rinse the rice it might take away some of the flavor.
It looks clean to me and I've made this without rinsing and loved it.
Hola Crystal, Thank you so much for pre-ordering the book! I hope you like it. And no, it's not necessary to pre-rinse the rice when making Horchata.Pati Jinich replied to comment from Crystal | September 20, 2012 5:17 PM
Can I use ground cinnamon instead of cinnamon sticks? I really want to make it but I dont want to buy stuff I wouldnt usually keep around the housebrmp1100 | September 25, 2012 10:03 PM
Hola! Yes, you can substitute 1 teaspoon of ground cinnamon for the cinnamon stick.Pati Jinich replied to comment from brmp1100 | September 26, 2012 11:28 AM
I am Mexican, born in the States. I enjoy watching your program and at same getting educated on Mexican history and food. Your show makes gets me motivated to try your recipes and cook. Good mix of vegetarian and non-vegetarian recipes. Excellent. Keep up the good work Pati!!! Gracias.
I love horchata, I have tried it with rice, almonds and tiger nuts from Spain. All are refreshing and so tasty.Silvia Reyes | November 11, 2012 11:36 PM
Hola Silvia, Thank you so much for your lovely feedback! I am glad I'm helping give you motivation to cook and recreate these authentic Mexican meals in the States. I think you will enjoy the finale episode of my second season -- it's all vegetarian!Pati Jinich replied to comment from Silvia Reyes | November 21, 2012 11:27 AM
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