posted by pepe85323 02-18-103 8:15 PM
Horchata (Rice Cooler)
Yield: 1 quart
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.
Strawberry -- Prepare as directed above, adding 1 package (10 ounces) frozen strawberries with the sugar and vanilla. Continue as directed.
Cinnamon -- Add 2 (4-inch) cinnamon sticks to rice. After soaking remove cinnamon sticks and discard. Continue as directed above.
Source: Viva Arroz! Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
Horchata de Arroz-Cold Rice Drink
Yield: 6 servings
Stephen Ceideburg
1 c Rice
1 Piece (2 inches) true (Ceylon) cinnamon stick or 1 Piece (1 inch) U.S. cinnamon
2 c Boiling water
5 To 6 cups cold water
1/2 Lime, juice only
1 ts Ground true (Ceylon) cinnamon or 1/2 ts Ground U.S. cinnamon
3 tb To 4 tb sugar, or to taste
If you travel to Mexico, you will see many street stands selling only fresh cold beverages. Most are made from fresh fruit. This, which like the French orgeat must go back to some medieval Mediterranean original, is the mysterious white one that you will see in the glass jugs.
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, purse 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.
Editor's note: Martinez says the U.S. product called cinnamon is not the same as the cinnamon, imported from Sri Lanka (Ceylon), that's sold in Mexico. The bark is thinner, and it's medium tan, not reddish brown. The Sri Lankan type also is known as soft-stick cinnamon. It may be available at some Mexican markets.
Recipe from "Food From My Heart" by Zarela Martinez. Naomi Kaufman
Price writing in the Oregonian's FOODday, 1/12/93.
Horchata - Ground Rice Drink
Yield: 6 servings
1 c Long Grain Rice
4 c Milk
1/2 c Sugar
1 ts Vanilla
1/2 ts Cinnamon
Ice
Place the rice in a bowl with enough hot water to cover. Let the rice sit overnight.
Next day, remove the water. Place 1/2 cup of water, and 2 cups milk in a blender. Blend until rice is all ground up. Mix in 1/4 cup sugar, 1/2 t vanilla, 1/4 t cinnamon. Do the
same with the other half of the ingredients. Strain through cheesecloth (or whatever). Serve over ice. Makes 6 glasses.
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