How to Make Organic Horchata Fast with Cooked Brown Rice

Horchata recipe cooked rice

Video Horchata recipe cooked rice

Horchata is a cold, creamy beverage, usually dairy-free, often made with rice, cinnamon, sweetener, and water. Some recipes add almonds or other nuts and even cow’s milk for a richer, creamier drink. I can’t believe how easy it is to make at home using leftover rice! By using cooked rice instead of raw rice, you can skip advance planning, soaking, waiting, and straining traditional horchata recipes. This is my new favorite recipe for something for nothing, a real bargain at just 34 cents per glass with organic ingredients.

My taster and I used to stop for fajitas and horchata on the way back from visiting his parents in Florida. Now I can drink this creamy cinnamon-scented drink anytime, in a glass with ice or simply poured over cereal. It is a perfect non-alcoholic drink to serve with Spanish or South American meals.

Organic Horchata Recipe Made with Brown Rice

Active time: 5 minutes. Total time: 5 minutes. It makes a quarter gallon, serves 4. Vegan and gluten-free. Cost: 34 cents per glass with organic ingredients.

2 cups water 1 cup cooked organic brown rice (I use California basmati) 1/4 cup agave syrup or 1 quarter cup plus 1 tablespoon sugar 1/2 teaspoon ground cinnamon, plus top if desired 2 cups ice cubes

  1. Put all ingredients except ice in a blender, cover and process over high heat until smooth, about one minute for a high-speed blender like a Vitamix and about 3 minutes for a regular blender. horchata-in-vitamix
  2. Add ice and

  3. process until almost smooth again, with only small ice fragments remaining, about 30 seconds for the Vitamix and a minute or two for a regular blender. Try and add spices or sweetener until horchata shakes up your world.
  4. Serve over ice, topped with a little extra cinnamon if desired. If not serving immediately, pour the horchata into a pitcher, refrigerate and stir before serving.
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  • syrup is a low-glycemic sweetener made from the leaves of agaves, the pointed dessert plants used to make tequila. I like the smoky flavor it adds to horchata, but if you find horchata bitter, try using sugar instead.
  • For creamier horchata, add 1/4 cup of raw, unsalted cashews and a pinch of cardamom in step 1. If you have time, wait 30 minutes to 4 hours before the final mixture in step 2 so that the cashews can soften. (Waiting matters more with a regular blender.) Double the mixing time in step 2.
  • Because rice can have high levels of arsenic, submerge it before cooking, cook in plenty of water, and limit your intake. Adults can drink about 3 glasses of horchata a week and children 1 glass. Drink less if you are also eating rice in other ways or if you eat industrially raised chickens or turkeys.
  • If you’re using a regular blender and cashew option, your horchata may be a bit grainy. If so, pour it through a fine-mesh strainer, cheesecloth, or even a clean nylon stocking into another container to filter out any unmixed pieces. Add the bits to your Stoup container.

Nutrition information (1 serving or 1/4 prescription):

Calories: 129

Protein 2 grams (4

% Daily Value), Total fat: 1 gram (1%), cholesterol 0 grams, total carbohydrates 29 grams (10%), dietary fiber 1 grams (4%) Calcium 15

mg (2%), traces of

iron (3%), potassium 54 mg (2%), zinc 1 mg (4%), traces of vitamin C (0%), vitamin A 23 IU (0), Vitamin B6 0.1 mg (6%), Thiamine B1 0.1 mg (6%), Riboflavin B2 trace (1%), Folacin 5 mcg (1%)

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