Sobre esta receta

Una bebida de arroz mexicana cremosa y refrescante hecha con arroz blanco de grano largo, canela y vainilla — mezclada suave y endulzada a la perfección. Esta receta clásica y bien probada es accesible para cualquier cocinero casero y ofrece ese auténtico sabor de agua fresca que encontrarías en tu taquería favorita. Servida bien fría, es el refresco definitivo para el clima cálido.

Instrucciones

1. 1

   Rinse long-grain white rice under ^[cold water] until the water runs mostly clear. This removes excess starch and keeps the horchata from tasting chalky.

2. 2

   Add the rinsed long-grain white rice and cinnamon stick to a blender. Pour in 4 cups of ^[warm] (not boiling) water. Stir briefly, then let the rice soak uncovered at room temperature for at least 4 hours, or overnight in the fridge for the best flavor and creaminess.

3. 3

   After soaking, blend the long-grain white rice and soaking water on high speed for 2 full minutes until the mixture is as smooth as possible. The liquid will turn milky white.

4. 4

   Place a sieve lined with two layers of cheesecloth over a large bowl or pitcher. Pour the blended rice mixture through in batches, pressing gently with a spoon to extract all the liquid. Discard the rice solids left behind.

5. 5

   To the strained liquid, add 2 cups of water, milk, granulated sugar, and pure vanilla extract. Stir well until the sugar is completely dissolved, about 1–2 minutes.

6. 6

   Taste and adjust: add more granulated sugar if you prefer it sweeter, more milk for creaminess, or more water to thin it out. The flavor should be lightly sweet with a warm cinnamon note.

7. 7

   Refrigerate until well chilled, at least 30 minutes. Stir or shake well before serving, as the mixture will naturally settle.

8. 8

   Serve over a tall glass packed with ice. Dust the top with a pinch of cinnamon for garnish. Stir before each pour — this is normal and part of the charm!