Wednesday, September 21, 2005


Recipe makes about one large pitcher:

1 cup of rice
2 cups of water
2 sticks of Mexican cinnamon
1 can of evaporated milk
1/2 gallon of milk
sugar, to taste
1 tsp. Mexican vanilla

Rinse rice.
Cook rice and cinnamon in water until rice is barely soft.
Liquify the rice a little at a time adding evaporated milk and milk as needed.
Strain through small sieve into a pitcher.*
Add remaining evaporated milk and milk, if any.
Add sugar and vanilla.
Stir and serve.

*The liquified rice usually manages to get through the sieve and settle at the bottom of the pitcher. This is fine, but make sure to stir horchata every once in a while.

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