Milk Rice Horchata Recipes

Steps:

• In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours.
• After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool.
• Puree rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.

Steps:

• Place the rice in a bowl with enough water to cover it and let it soak overnight.
• Strain the rice and discard the water. Stir the cold water and evaporated milk together. Place the drained rice into a blender along with half of the diluted milk. Blend until the rice is finely ground, about 30 seconds. Add the sugar, cinnamon, and vanilla; blend well. Pour in the remaining diluted milk; blend.
• Line a strainer with two layers of cheesecloth. Place the strainer over another bowl to catch the liquid. Strain the rice milk through the cheesecloth, discard the solids. Repeat the process if necessary. Serve over ice.

Steps:

• Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours.
• Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice.

Steps:

• Soak the rice overnight in the water with the cinnamon strips.
• Next day discard cinnamon strips.
• Process in blender in 3 batches with evaporated milk and soaking water. Pass through sieve after each processing.
• Pour into a pitcher, add theskim milk, sweeten, add vanilla and mix well by stirring.
• Refrigerate until serving time.
• Sprinkle a little cinnamon on each serving just before drinking.