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in Diana's Recipe Book

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Servings: Makes 2 1/2 quarts
Although Horchata (pronounced or-CHAT-ah) is not really a fruit drink, it's served in the same way, and on the same occasions as Aguas Frescas. The unusual blend of rice, sugar and cinnamon makes this a preferred drink of many Mexicans. You can often find Horchata in Mexican restaurants-made fresh daily. This recipe must be made in two parts, over a six to eight hour stretch. The first part of the recipe takes five minutes, max to prepare and must stand at room temperature for 6 to 8 hours or overnight. The second part takes about 20 minutes to prepare and an hour or so to chill.

2 cups long-grained white rice
2 cups water
2 quarts whole or low-fat milk
1 cup granulated sugar
2 teaspoon vanilla extract
1 teaspoon ground cinnamon

1). Place the rice in a bowl with enough hot water to cover it completely. Seal bowl with plastic wrap and let stand, at room temperature, for six to eight hours, or overnight.

2). The next day, strain rice through a colander, discarding water.

3). Place one cup water and two cups milk in blender with one cup of rice. Blend until liquified. Pour into a pitcher. Repeat with other half of milk, water and rice.

4). Pour through a strainer to remove extra rice pulp. Mix in sugar, vanilla and cinnamon and stir until sugar is completely dissolved. Chill thoroughly before serving. Pour into tall, ice-filled glasses and serve.

Makes 2 1/2 quarts.

Source: Recipe provided by Ann Hazard and adapted from Mexgrocer.com

Date: March 7, 2003


Reviewer: Penny Rangel
This is the most delicious drink that I have every had.


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