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If you’ve always loved horchata but didn’t enjoy the grainy finish, this version will win you over. Using cooked rice gives you a super smooth, creamy, and refreshing horchata that’s just as authentic in flavor but even more enjoyable to drink.

What is Horchata?
Horchata is a classic Mexican drink made from rice, cinnamon, and milk that’s naturally sweet and refreshing. Traditionally, horchata is prepared by soaking raw rice with cinnamon sticks, then blending and straining it. While delicious, it often leaves a bit of gritty, sandy texture from the raw rice.
This horchata recipe uses cooked rice
This recipe is special because it uses cooked rice instead of raw rice. That little switch makes a big difference—you get the same sweet, spiced flavor without the graininess. The drink turns out much smoother, creamier, and lighter on the palate.
Why You’ll Like This Recipe
- No gritty texture—the cooked rice blends into a silky base.
- Easy to make with leftover rice (a great way to use up extra!).
- Same nostalgic flavor as traditional horchata, but creamier.
- Naturally gluten-free and dairy can be swapped for plant-based milk if you prefer.
Ingredients and Substitutions
- Cooked rice – Use plain white rice (jasmine or long grain works best). Avoid seasoned rice.
- Milk – Whole milk gives a richer texture, but you can use almond, oat, or coconut milk for a dairy-free option.
- Cinnamon – Ground cinnamon is easier to blend, but you can steep a cinnamon stick for extra flavor.
- Vanilla extract – Adds depth and warmth.
- Sugar – White sugar is classic, but you can use honey, agave, or coconut sugar for a natural sweetener.
- Water – To thin the horchata to your desired consistency.
Tips for Success
- Use freshly cooked or leftover rice, but avoid rice that’s been heavily salted or seasoned.
- For extra creaminess, add a splash of sweetened condensed milk.
- Always chill before serving—horchata tastes best very cold.
- Shake or stir before serving since some settling may occur.
Frequently Asked Questions
1. Can I use brown rice instead of white rice?
Yes, but the flavor will be nuttier and the drink won’t be as smooth. White rice is traditional for a cleaner flavor.
2. Do I have to strain it?
Yes—straining is what makes horchata smooth and creamy instead of gritty. If you want it really silky, strain it twice or three times. A nut milk bag works best for catching fine rice particles.
3. Can I make horchata without dairy?
Definitely! Use almond, oat, or coconut milk. Sweetened condensed coconut milk also works beautifully for extra creaminess.
4. How long does horchata last in the fridge?
It keeps well for up to 3–4 days in a sealed container. Give it a shake before serving since some separation is normal.
5. Can horchata be frozen?
Yes—freeze it in ice cube trays, then blend or shake with fresh milk when ready to serve. This way, it won’t dilute the flavor.


My kids love this Mexican Horchata so much that they will choose this over an ice cream? (Should I be worry ?)
Mexican Cinnamon Horchata (Cinnamon Rice Milk)
Ingredients
- 1 cup long-grain rice or use 3 cups leftover cooked rice
- 1 ½ cups water see notes 1 (omit if you use leftover cooked rice)
- 4 cups milk Whole or low fat or non-dairy milk like coconut milk, almond milk (plus more as needed)
- 1 tsp ground cinnamon
- ¼ cup light brown sugar more if you like it sweeter
- Cinnamon sticks for decoration
Instructions
- Bring 1 1/2 cups of water to a boil. Then stir in the rice grains and lower the heat and let it simmer with a lid covered for about 15 minutes. Turn off the heat and let it sit for 10 minutes covered. Uncovered the lid and fluff the rice with fork. The rice should absorb all the water at this point and cooked through and fluffy
- Pop it into a blender with the milk, ground cinnamon, and sugar. Whiz until smooth, then taste and add a bit more sugar if you want it sweeter. You may need to do this in 2 batches if your blender isn’t big enough
- Put the mixture into a nut milk bag, cheese cloth, or a fine mesh strainer (least effective imho). Nut milk bag or cheese cloth gives a smoother texture compared to a fine mesh strainer.
- Squeeze or strain this mixture into a jug. Please note that the rice is not supposed to strain through. We just want the liquid. If you want it to be really smooth, you can strain it twice or more. Discard any rice left behind
- Chill for at least 2 hours before serving over ice.
- Add few cubes of ice just before serving if you like. Sprinkle over a little more ground cinnamon and serve.
Marv’s Recipe Notes
*Nutrition facts are just estimates and calculated using online tools*

16 comments
Do not use 3 cups previously cooked rice as the recipe states, I ended up with a thick gloppy mess that wouldn’t strain through. This has to be a typo. I’m still trying to fix this with more milk, cinnamon and sugar, but this recipe was a disaster.
Sorry you were having trouble. The rice is not supposed to strain through. You need to squeeze the liquid out from the rice mixture that you blend together with milk.
Marvellina, this was definitely quick, but my result was muddy and thick even after straining through a fine mesh strainer. Photos if you want to see them, I don’t see an upload option.
Hi, I’m sorry yours didn’t turn out as expected! I wonder if you need more liquid since you mentioned it’s thick. Sorry there’s no option for upload here, but you can tag me on IG or FB or Pinterest if you are in any of that 🙂
outstanding and super quick! thank you so much! I used leftover rice and oatmilk and added a bit of vanilla. Happy Happy
I’m happy to read that Diana 🙂