How to make Horchata de Arroz, a popular traditional Mexican drink made with ground rice, milk, cinnamon, and vanilla. It's rich, creamy, refreshing, and so easy to make!
Rinse the rice thoroughly until the water runs almost clear.
Transfer the rice to a large bowl with the cinnamon stick. Cover it with the water, and leave it to soak overnight (or at least 6 hours), lightly covered in the fridge.
Transfer the contents of the bowl to a high-speed blender with the remaining ingredients (condensed milk, whole milk, and vanilla). You may need to do this in batches.
Blend until you have a smooth and creamy mixture.The rice should be almost completely ground. If your blender isn't as high-powered, blend the cinnamon stick separately first.
Pour the blended drink through a fine-mesh strainer or nut milk bag into a pitcher (to strain the excess rice/cinnamon pulp), pressing/ squeezing as you do.You might find it easier to blend the soaking mixture first, strain it, then stir in the additional milk, condensed milk, and vanilla. It's up to you.
Transfer the horchata back to the fridge to chill until you're ready to serve - enjoy!
Make Ahead and Store
Make ahead: You can leave the rice to soak for up to 48hrs in the fridge, ready to blend. I don’t recommend going further than that, though, or else the rice can begin to ferment.Fridge: Store it in an airtight container in the refrigerator for between 3-5 days, though it will taste freshest in the first day or two. Don't keep it out of the fridge for longer than two hours.Make sure to shake it before serving, as some sediment may settle at the bottom of the drink.
Notes
Sweeten to taste: Add maple syrup, agave, honey, or sugar/sugar-alternative of your choice for more sweetness. You can also substitute condensed milk for evaporated milk and your sweetener of choice.
If the drink is chalky/gritty: Pass it through a sieve/cheesecloth a second time. You shouldn't have to do this if using a nut milk bag.
If the drink is too thick: Thin it with some additional milk or water.
To speed up the soak: Instead of the long overnight soak, you can use boiling water and soak the rice mixture for around 4 hours. I prefer the long soak, but this will do in a pinch.
Using the rice pulp: You can dry it and grind it into flour for baking (mug cakes, pancakes, etc.). You can also use it for rice pudding (arroz con leche) or Indian Rava Kesari.
For more complex flavor: Toast the rice in a dry pan until fragrant and golden brown.
Optional add-ins & variations:
Cardamom: Just a pinch will help enhance and add depth of flavor.
Almonds: Raw almonds (about ¼ cup) can be added to the rice when soaking for a richer, creamier horchata de arroz.
Boozy horchata: Add a little rum (bourbon/spiced rum), vodka, or Kahlua to each glass of horchata (to taste) for an adult treat.
Fruity horchata: You can make a delicious mango horchata or strawberry horchata by adding around one cup of fresh mango/strawberries to the blender. Increase the amount to taste.
Coconut horchata: Use coconut milk or coconut cream and, optionally, add some shredded coconut when blending.
Horchata latte: Prepare the horchata and serve it with a shot of espresso. Use cold-brew coffee and ice for a horchata iced latte.