Horchata
Updated May 24, 2023
- Total Time
- 15 minutes, plus overnight soaking
- Rating
- Comments
- Read comments
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Ingredients
- 2cups uncooked long-grain white rice
- 1cup whole raw, unsalted almonds (optional)
- 1cup granulated sugar
- 1tablespoon ground cinnamon, plus more to taste
Nutritional analysis per serving (8 servings)
378 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 68 grams carbohydrates; 3 grams dietary fiber; 26 grams sugars; 7 grams protein; 1 milligram sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the rice, almonds (if using) and 8 cups water into a large pitcher or bowl. Cover container and let soak overnight (at least 8 hours) at room temperature.
- Step 2
Remove 4 cups liquid from the rice and almonds; reserve. Transfer the remaining liquid, rice and almonds to a blender, and blend, in batches if necessary, until solids are finely ground, 2 to 3 minutes.
- Step 3
Place a fine-mesh strainer over a large bowl and pour the ground rice and almond mixture into the strainer. Use a spoon to press the solids to extract as much liquid as possible. (You could also strain the liquid through a cheesecloth if you want your horchata to be extra smooth.) Discard the solids. Transfer the strained liquid to a large pitcher (or keep it in the bowl) and mix in the reserved 4 cups liquid from Step 2.
- Step 4
Add sugar and cinnamon, and stir well. Serve over ice and dust with ground cinnamon, if desired.
- The horchata is best consumed the day it’s made, but it will keep up to 2 days in a covered container in the refrigerator. Stir vigorously before serving.
Private Notes
Comments
An idea for the grounds: if you add two cups of milk and a cup of hot water to the rice/almond grounds and stir it on low heat until it boils, it becomes a pudding-y, oatmeal-like mixture called firnee. It's a Persian food that was a staple for my mom growing up ! You can top it with more cinnamon if you like
I liked the addition of the almonds and double-strained the mixture. But, rather than discarding the solids, I fed it to my chickens, who also give rave reviews!
Made with macadamias, only because I had a huge bag from Costco and they were already roasted and salted. I liked the flavor. I then tried chestnuts - blame Costco again. It was good - kinda. I like it best with the almonds - but only 1/2 cup AND I boil them to remove the skins. I only use 1/2 cup sugar. Vitamix is my blender and I use 2 layer cheesecloth. I do not toss the left over "sludge" in the cheese cloth. I add it to pancakes and muffins and waffles. (Freeze until needed)
First: not a huge cinnamon fan. I try recipes as written. I would use Vietnamese cin going forward. A more savory — less CinaBun taste. Bc the cin is necessary. I opted for cheese cloth. Halfway through I realized this is going to be an all-day affair. I began to use the fine-mesh strainer. Too grainy. Then! Fine mesh, and the resulting liquid through cheese-cloth. Perfect! As another community member suggested, I’ll sample sw cond milk, but truthfully, I don’t want to give up any liquid! Perhaps in lieu of the sugar? Next time. Two thumbs up!
Does anyone know if I have to wash the rice several times until the water is clear? or is it OK just to soak the rice as it is coming out of the bag? I've always rinsed my rice several times before I cook it but I don't know if using it to make horchata is any different. Thanks
No need to rinse the rice for this recipe, if it is clean. Any starch on the exterior of the grain is irrelevant, as you're going to be pulverizing those grains anyway.
Another use for grounds: feed them to your chickens!