I don’t know why I’ve become engrossed in Mexican and central American food lately. Do I really need a reason? We have a new taqueria within the new Mexican market close to home, now we don’t have to go into the city to find these specialized markets. We recently checked out the new store and ate lunch there. This might have provided the seed to my ever-growing interest in learning all things Mexican.
I’ve made tamales a few times now and I think I’ve got the hang of it. I needed to start broadening my culinary horizons and venture into unknown territory. Horchata, or rice water, was something of a mystery to me. What better place to start my quest. With a short search, I found the recipe to try out. This is half of the original:
- 1 cup long grain rice (I used Jasmine)
- 5 cups water
- 1/2 cup sugar
- 2 tsp vanilla
- 3/4 tsp cinnamon
Cover the rice in a bowl with the water. Leave in the fridge for 24-48 hours. Blend the rice with some water in batches until smooth (or as smooth as possible, it might still be sandy) Add the sugar, cinnamon and vanilla to one of the batches of rice water. Blend together in a serving container and keep chilled. Serve over ice.
Some use horchata in place of milk if they are lactose intolerant. Other recipes are made with nuts, using the same concept, however my allergies prevent me from attempting those variations. Add more sugar if you like, but try it as-is first. Add leftover coffee with ice to a glass of horchata for a twist.
Hubby said I did something different, but it was definitely horchata.