Delicious and refreshing Mexican Cinnamon Horchata will become your staple this Summer (or any weather really!). This recipe uses cooked rice instead of raw rice grains (that makes your horchata tasted sandy). The best Horchata you will ever taste!
1cuplong-grain riceor use 3 cups leftover cooked rice
1 ½cupswatersee notes 1 (omit if you use leftover cooked rice)
4cupsmilkWhole or low fat or non-dairy milk like coconut milk, almond milk
¼cuplight brown sugarmore if you like it sweeter
Cinnamon sticksfor decoration
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
Strain this mixture into a jug with a load of ice (if you want it cold) and discard any rice left behind or if you don't want to waste any rice, I usually mix it with some oats when I cook my oatmeal for breakfast (just some idea). Garnish with cinnamon sticks. Sprinkle over a little more ground cinnamon and serve
You may need more water to cook the rice you use as different types of rice may use a slightly different amount of water. Follow the instruction on the rice package if available. Make sure you use the same cup to measure the rice and the liquid to cook the rice.