Homemade Horchata

Passos6

1. 1

   Pas 1. Soak the rice

   7 h

   Add the rice and cinnamon sticks to a large bowl. Pour in 4 cups hot water, cover, and soak for 6–8 hours.

   Soaking softens the rice so it blends smoother and lets the cinnamon infuse into the water.

   arròs basmatibranca de canyellaaigua
2. 2

   Pas 2. Blend the soaked mixture

   1m 30s

   Transfer the soaked rice, cinnamon sticks, and soaking water to a blender. Blend for 1–2 minutes, or until the rice and cinnamon are very finely broken down and the mixture looks milky.

   arròs basmatibranca de canyellaaigua
3. 3

   Pas 3. Strain the horchata

   Strain through a fine mesh strainer. For an extra smooth result, strain again through a cheesecloth to remove as many grainy bits as possible.

   Straining through cheesecloth removes more rice solids, making the horchata slightly less thick and creamy. This step is optional.
4. 4

   Pas 4. Stir in the remaining liquids

   Pour into a large pitcher and stir in 4 cups cold water, 2 cups whole milk, vanilla, cane sugar, and a pinch of salt. Add additional water and milk as needed to reach your preferred consistency.

   aigualletextracte de vainillasucre de canya
5. 5

   Pas 5. Chill the horchata

   1 h 30 min

   Taste and adjust the sugar if you'd like it sweeter. Refrigerate for at least 1–2 hours, or until nice and cold.

   sucre de canya
6. 6

   Pas 6. Serve over ice

   Give it a good stir before serving, since some settling is natural. Pour over plenty of ice and finish with a light dusting of ground cinnamon.

   gelcanyella