Mexican Rice Milk, Horchata Mexicana

Recipe Rating:
 4 Ratings
Serves: 5 or 6
Prep Time:


1 1/2 c long grain rice, uncooked
2 qt and ( 2 cups more ) water
1 stick cinnamon
1 c sugar or to your liking
1 c fresh milk optional or evaporated milk, optional
1/2 c skinless white almonds blanched, optional
2 tsp pure vanilla extract
1 medium cheese cloth, important

The Cook

Juliann Esquivel Recipe
Well Seasoned
Key Largo, FL (pop. 44,216)
Member Since Jun 2010
Juliann's notes for this recipe:
This rice drink is both refreshing and delicious. It is made with rice, almonds, cinnamon, water, sugar and vanilla. For more nutrition in many Mexican homes milk and almonds are added but milk and almonds are optional. It is very popular in Mexico. Since it is made without milk it will keep in the frig for various days. However, because it is so good it does not last long. Rice and almonds are soaked up to 24 hours and then ground with cinnamon and sugar, Friends who have tasted it for the first time when travelling to Mexico come back looking for the recipe. Try my Horchata for yourself it is very easy to make. This recipe involves no cooking. Enjoy
Make it Your Way...

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First in a large pot rinse rice two or three times in cool water. Now combine rice and (almonds optional) with about 10 cups of water and a broken up cinnamon stick. Cover with plastic wrap and let stand over night or for 24 hours or up two two days. I put mine in the frig covered and sometimes just leave in the frig for two days.
After over night, or 24 hours or two days. (which ever length of time you chose) remove from refrigerator and strain rice and cinnamon sticks from the water. Do not throw the water out. In a blender process on high about a cup of the rice mixture with a half cup sugar 1 cup of the rice water and the soaked cinnamon sticks on high. Process until the sugar is dissolved and the mixture looks very smooth. Pour into a pitcher. Next do the remaing rice and the rest of the sugar and cinnamon sticks and process again until all is dissolved. (If you chose to soak almonds (optional)with your rice then you will have ground the almonds along with the rice as well.) Remember try for a very smooth mixture. Now add all of the rice and almond mixture back into the reserved rice water mix real good and let stand for about 10 minutes.
Now you are ready to strain all of the rice water mixture through a cheese cloth put it over another pitcher push down in the pitcher somewhat and I secure the cheese cloth ends over the edge of the pitcher with a very large rubber band all around the outside of the pitcher. I then strain the mixture slowly until all the liquid has been poured back into the pitcher. Remove the cloth discard the contents. Sometimes I strain twice. Now if you like you may add the cup of (milk, optional) and add the vanilla. Stir well and taste for sweetness to your liking. refrigerate. When nice and cold serve in tall glasses over ice. YUM Enjoy.
In Mexico sometimes after a very hot or spicy meal cool glasses of Horchata are served after the meal to calm and cool the taste buds. Of course anytime is great to enjoy a refreshing glass of Horchata. Enjoy
I will post my picture tomorrow, as I have rice and soaking in my frig as I write this. I plan on making the Horchata tomorrow.

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user Trina Alaniz bagma - Feb 15, 2011
Yum Amiga, I am familiar with Agua de Horchata, and I love it. I am going to make this tonight ! I do not have a homemade recipe for it, or rather I have tried one but it was too grainy and I did not like it, but yours sounds delish as are all of your recipes. Gracias y bendeciones
user Juliann Esquivel Juliann - Feb 15, 2011
Gracias mi amigita. I like to strain mine twice. I don't like any grainy taste in mine either. Thank you for the compliment. Bendiciones LOL
user Trina Alaniz bagma - Feb 16, 2011
Amiga, wanted to let you know that I followed your recipe started soaking the rice with the canella last night and made it tonight for supper, OMG I thought I died and went to heaven lol my eldest grand daughter whom loves Horachta was estatic. I too strained mine twice, it is the best I have ever tasted and it was so easy, gracis Amigita te quiero muncho. Bendeciones.
user Gil Si Gilsi55 - Feb 18, 2011

PS - Have you been able to put up the Torta de res recipe?


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