Horchata please
February 16, 2010 4:57 PM Subscribe
What is your favorite tried-and-true horchata recipe?
Just to clarify, this isn't cooked in any way, though the recipe calls for hot tap water. He also refers to this as a Oaxacan style horchata. Horchata doesn't always have almonds in it. I haven't made it this way, but you could probably make a rice-only horchata by dropping the almonds and replacing with another 2/3 c. rice.
posted by chrchr at 9:01 PM on February 16, 2010
posted by chrchr at 9:01 PM on February 16, 2010
50/50 mix of prepackaged rice and almond milk. Steep a cinnamon stick and some lime rind overnight; strain; sweeten to taste. Serve over ice.
posted by obiwanwasabi at 11:42 PM on February 16, 2010
posted by obiwanwasabi at 11:42 PM on February 16, 2010
A factoid: When you're doing this blending and straining, and you slosh the grainy mixture out of the sieve, down the front of the cabinet, over the leg of your pants, and onto the kitchen throw rug, it will not wipe off easily. I have no idea why not. I wiped down the cabinet with a damp sponge and changed my pants. After the party, there was white starch residue still all over the cabinet and countertop, and even when it seemed clean while wet, it took about 3 passes to get it to stay looking clean after it dried. The pants went through the washer, and came out with white on them still; I think the second wash got it.
Basically, I know we looked at recipes online, and did one involving water/milk and uncooked rice as the base, and I recall that it was delicious. However, I mostly remember spilling it and being amazed at how difficult it was to clean, so I doubt I'll be making another batch without a good reason. or a fit of amnesia.
posted by aimedwander at 8:49 AM on February 17, 2010 [1 favorite]
Basically, I know we looked at recipes online, and did one involving water/milk and uncooked rice as the base, and I recall that it was delicious. However, I mostly remember spilling it and being amazed at how difficult it was to clean, so I doubt I'll be making another batch without a good reason. or a fit of amnesia.
posted by aimedwander at 8:49 AM on February 17, 2010 [1 favorite]
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1 1/4 c. blanched almonds
4 1/2 c. water (or 2 1/2 c. water and 2 c. milk)
1 c. sugar
3 inches of Mexican canela
Combine the rice, almonds, canela, and 2 1/2 c. water. Cool, cover, and refrigerate overnight.
The next day, blend it on high for several minutes. Strain through a fine sieve or cheesecloth. Add two cups of water or milk. Serve over ice.
This is from "Authentic Mexican" and "Mexico: One Plate At a Time" by Rick Bayless.
posted by chrchr at 7:38 PM on February 16, 2010 [1 favorite]