Horchata
What’s my twist on Horchata you ask?
Since I’d never made it before I did a little research online and found quite a few recipes for horchata that didn’t require you to COOK your rice. They instructed to simply place the rice in a blender and make it into a powder. NOPE. That’s not working for me. I cooked my brown rice in an excessive amount of liquid, a ratio of 8 to 1 I believe. Only then would I agree to blend it and strained it. I can’t count the number of times I’ve had horchata that is grainy and plain gross. I am convinced that cooking the rice in this manner prevents that. Is that all? Is THAT the twist? Pff- oh there’s more….
Coconut milk.
You know it’s one of my secret weapons in the kitchen. I couldn’t hold back from using a lil here either. To summarize:
1) Cook your rice people!
2) Sneak in a lil bit of coconut for extra fatty/flavor goodness
Now, an official recipe is not yet formed but here are my “measurements” from this trial round
1/2 cup sweet brown rice
4 cups water
1/2 can coconut milk
1 cinnamon stick
1 tsp vanilla extract
1/4 cup agave (optional)
Combine all ingredients in a pot and let simmer for at least 1 1/2 hours. Turn off and allow to cool. Once the mixture has cooled down remove cinnamon stick and blend well and strain through a very fine strainer or cheesecloth.
In the fall I like to drink this warm. It’s like a soothing cinnamon milk drink . You can also serve ice cold in summer. Good all year round!
Teddy
