Orchata (Rice Milk)

★★★★★ 2 Reviews
colleenlucky7 avatar
By Colleen Sowa
from La Crosse, WI

This is a Native American and Mexican beverage. It is a very old recipe using modern conveniences. My family loves this drink when we are making spicy Mexican meals and we always serve it for Cinco de Mayo! (Which means 5th of May). Try this drink as with rum extract too...

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serves 10 - 16
prep time 9 Hr
cook time 20 Min

Ingredients

  • SOAK RICE OVER NIGHT
  •   2 1/2 c
    long grain rice, uncooked
  •  
    hot water (enough to cover rice)
  • NEXT DAY
  •  
    drained rice
  •   1 1/2 c
    sugar
  •   1 c
    water
  •   9 c
    milk
  •   1/4 tsp
    freshly grated nutmeg
  •   1 1/2 tsp
    ground cinnamon
  •   1 Tbsp
    vanilla

How To Make

  • 1
    Put rice in a large stainless steel pot and cover with hot water. Bring to a boil for 5 minutes. Remove from heat and cover pot and leave sit overnight.
  • 2
    Next Day: Drain rice. Put rice and some milk and water in blender to grind the rice up. Do this in "batches" until all the rice is ground up.
  • 3
    Use a few layers of cheese cloth and strain the rice mixture until all is done (DO NOT SQUEEZE!).
  • 4
    Put strained rice mixture, milk and all remaining ingredients into the large pot. Use a wire whisk to blend all together well. Refrigerate.
  • 5
    *** Serve cold as is, or put some in a blender with ice. *** This is a traditional drink that takes the "heat" out of your mouth after eating spicy food. It is sold in many Mexican eateries, as they too make this drink as a traditional beverage.

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