Horchata (Rice Milk)

Cathy Smith


This is quite tasty but even more helpful is it is good when you are sick. The rice milk is gentle on the tummy and calms queasiness particularly if you just grate a wee bit of fresh nutmeg over it. Another little note, there is some small rice particles left that you strain out, take these and simmer them in salted water or milk for a wonderful cream of rice hot cereal sewrve with milk and sugar or cook like grits and serve with butter, salt and pepper for a rice side dish.


★★★★★ 1 vote

makes 1 quart
No-Cook or Other


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1 c
raw long grain rice
1 can(s)
evaporated milk
3 c
ice cold water
1/2-3/4 c
1/2 tsp
1/2 tsp

How to Make Horchata (Rice Milk)


  • 1Place raw rice in quart sized container and cover with water. Let this soak overnight.
  • 2Drain water from rice.
  • 3Place rice in blender and add the evaporated milk, sugar, vanilla and cinnamon.
  • 4Grind till sounds smooth, then add remaining ingredients and stir well. Strain this through a cheesecloth.
  • 5Refrigerate and serve over ice.
  • 6Pronounced Or-chah-tah. Serve with a cinnamon stick.

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About Horchata (Rice Milk)

Main Ingredient: Rice/Grains
Regional Style: American
Hashtags: #mayo, #Cinco, #de

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