Horchata Brownies Recipes

Steps:

• For the brownies: Preheat the oven to 325 degrees F. Coat a 13-by-9-inch baking pan with cooking spray and line with parchment or foil, leaving some overhang. Spray again with cooking spray.
• Melt the chocolate chips and butter together in a large bowl set over a saucepan of simmering water. When melted, stir until smooth. Remove the bowl from the saucepan and whisk in the brown sugar and granulated sugar. Whisk in the eggs, one at a time, followed by the vanilla extract and almond extract. Stir in the flour, cinnamon and salt until just combined. Fold in the almonds.
• Spread the batter in the prepared pan. Bake until the brownies are just set and a toothpick inserted in the center comes out almost clean, 40 to 45 minutes. Cool completely on a rack.
• For the glaze: Bring the rice milk to a boil in a small skillet. Boil until reduced to about 2 tablespoons, 3 to 4 minutes. Stir in the cinnamon and rum until smooth. Let cool completely. Transfer to a medium bowl and whisk in the confectioners' sugar, 1/4 cup at a time, to make a smooth, spreadable glaze.
• Spread the glaze over the cooled brownies and set aside until hardened, about 30 minutes. Cut the brownies into 16 squares.

Steps:

• Combine the rice and cinnamon stick with 4 cups water in a blender; pulse to coarsely grind. Transfer to a large bowl and add another 4 cups water; soak at room temperature for 3 hours.
• Puree the rice mixture in a blender in batches until smooth. Strain through cheesecloth or a fine sieve into a pitcher. Mix in the sugar; chill.
• Stir the horchata well before serving. Pour into ice-filled glasses; garnish with cinnamon sticks and a dusting of ground cinnamon.

Steps:

• Grind the raw, unwashed rice in a blender on high speed into a fine powder. Transfer to a medium bowl and whisk in 5 cups room temperature water. Add the canela, cover and let it sit at room temperature for 8 hours and up to 24.
• Removed the canela and snap into two 1-inch pieces. Vigorously whisk the rice mixture until the rice is evenly distributed. Transfer to a blender, add the reserved canela pieces and puree on high speed for 10 minutes; the mixture will get hot and the rice will soften and start to ''cook '' and release more flavor. Add the sugar and 3/4 teaspoon salt and puree until dissolved, about 30 seconds.
• Strain the rice mixture through a fine mesh sieve lined with several layers of cheesecloth into a large bowl, pressing on the solids to extract as much liquid as possible (you should have about 3 1/2 cups). Reserve the solids for another use (like cream-of-rice porridge). Stir in 3 cups very cold water. Serve over ice with a sprinkle of ground canela or cinnamon on top.