Horchata (Cinnamon Rice Milk)

Name: Horchata (Cinnamon Rice Milk)
Prep time: 20 min
Cook time: 30 min
Total time: 230 min
Ingredients: 1 cup long grain rice, rinsed; 2 quarts water; 1 cinnamon stick, broken into pieces; 1 teaspoon vanilla; 0.5 cup white sugar

1.9

(60)

50 Reviews

2 Photos

Recently had homemade rice milk in a Mexican restaurant in San Francisco. I talked to a few friends and they told me a few different ways to make it. Here is a simple version (I like to add vanilla, but it is optional). Seriously, it is the best ever - and, it costs just pennies to make!

Submitted by Ivy

Updated on July 14, 2022

Prep Time:

20 mins

Cook Time:

30 mins

Additional Time:

3 hrs

Total Time:

3 hrs 50 mins

Servings:

8

Yield:

8 servings

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Ingredients

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Original recipe (1X) yields 8 servings

1 cup long grain rice, rinsed
2 quarts water
1 cinnamon stick, broken into pieces
1 teaspoon vanilla
½ cup white sugar

Directions

In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours.
After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool.
Puree rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.

88 home cooks made it!

Nutrition Facts (per serving)

135	Calories
0g	Fat
31g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 135
% Daily Value *
Total Fat 0g	0%
Sodium 8mg	0%
Total Carbohydrate 31g	11%
Dietary Fiber 1g	2%
Total Sugars 13g
Protein 2g	3%
Calcium 18mg	1%
Iron 1mg	6%
Potassium 32mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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