Add 2/3 cup long grain white rice to a blender, pulse until coarsely ground. Pour 3 cups warm water over rice, add a cinnamon stick if desired, cover and refrigerate for at least 8 hours and up to overnight. Remove the cinnamon stick if used and blend the mixture until as smooth as possible. Strain through a fine sieve, mashing the rice to extract as much flavor as possible. Stir in 3/4 cup sugar and 2 cups rice milk. For an adult version, add 2 ounces of dark rum. Serve over ice and sprinkle with cinnamon to garnish. Makes 4 drinks.
July 20, 2012
cocktail o'clock: horchataPosted by Jessie Damuck
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