Mexican Horchata

Ingredients

• 250 g long grained rice (1 ¼ cup (basmati or jasmine rice))
• 2 cups boiling water
• 1 stick Ceylon cinnamon (or korintje cinnamon (or 1 tsp ground cinnamon))
• 1 pinch of sea salt
• 3 - 4 cups of water
• 1 can evaporated milk (355 mL / 12 fl oz)
• 1 can condensed milk (396 g / 14 oz / 300 mL)

Steps

1. 1

   Wash the rice in a colander or sieve until the water runs clear.

2. 2

   Place the washed rice in a large bowl or container.

3. 3

   Pour the hot boiling water over the rice and place the cinnamon stick in the same container as well.

4. 4

   Cover and place this in the fridge for at least 4 hours, preferably overnight for the rice to soften.

5. 5

   The next day, place the soaked rice in the blender jug along with the rice water and cinnamon stick.

6. 6

   Add the salt and one more cup of water (if needed), and blend the rice on high speed in the high powered blender. I like to blend this mixture for 3 - 4 minutes to ensure the rice is very finely blended.

7. 7

   Strain the mixture through a 100 mesh sieve (or a cheesecloth). If you use a nut milk bag, most of the rice pulp will be removed, so I prefer not to do this because I like the texture as is.

8. 8

   Add the rest of the remaining water and mix in the evaporated milk and condensed milk, and make sure to stir well to combine.

9. 9

   TIP - Add the evaporated milk and condensed milk first, and then add the water to get the flavor you like. You can add more water if you like as well, but don't exceed 8 cups of water (total).

10. 10

    Cover and immediately place in the fridge to chill for a few hours.

11. 11

    Once chilled, the horchata can be served with ice. Make sure to stir or shake the drink before serving to mix up the sediment that might be at the bottom.