Rice Horchata

Mexican Horchata:
Let the rice soak for 2 or 3 hours to soften, strain the rice to eliminate the excess water, transfer it to a high-speed blender and blend until it’s completely smooth, with no stray pieces of rice left. This can take as long as 10 minutes. Move it to a pitcher or jar, add the water and stir in the other ingredients making sure that everything is completely dissolved.

There is no need to strain it if you blend it right because it should essentially become rice flour in water and that’s what gives it the right texture.

1.5 cups rice
3 tsp ground cinnamon
pinch ground cloves
1.5 tsp vanilla extract
1 tsp salt
1 can evaporated milk
.5 can sweetened condensed milk
2.5 cups sugar
enough water to make 1.5 gallons of horchata

Horchata on bar