Mexican Rice Milk
An authentic and refreshing Mexican beverage made from rice, milk, and cinnamon.
Equipment
- 1 blender
- 1 fine-mesh sieve
- 1 large bowl
Ingredients
Main Ingredients
- 1 cup long-grain white rice
- 2 cinnamon sticks
- 4 cups water divided
- 1 cup whole milk
- 1 cup evaporated milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Preparation
- Rinse the rice under cold water until the water runs clear. This step removes excess starch.
- Combine the rinsed rice with 2 cups of water and cinnamon sticks in a large bowl. Let it soak for at least 4 hours, or overnight for best results.
- Transfer the soaked rice and cinnamon sticks to a blender. Add the soaking water and blend on high until smooth.
- Pour the blended mixture through a fine-mesh sieve or cheesecloth into a pitcher, discarding the solids.
Final Touches
- Add the remaining water, whole milk, evaporated milk, sugar, vanilla extract, and salt to the strained liquid. Stir until the sugar dissolves.
- Taste and adjust sweetness by adding more sugar if needed. Add more vanilla for additional flavor.
- Refrigerate the horchata for at least an hour before serving. This enhances the flavors and makes it more refreshing.
Serving
- Serve the Mexican Rice Milk over ice with a sprinkle of ground cinnamon on top for garnish.
Storage
- Keep the horchata refrigerated in an airtight container for up to 4 days. Stir well before serving.
Notes
Pro Tips: Allow the rice to soak properly for a smooth texture. Adjust sweetness and spices to taste. Ingredient Substitutions: Use almond or oat milk for a dairy-free version. How to Serve: Serve chilled over ice. Storage & Freshness: Keep refrigerated for up to 4 days. Make-Ahead Tips: Prepare a day in advance to let flavors meld.