This horchata recipe is a very easy way to make this popular rice-based drink!
This horchata recipe is a very easy way to make this popular rice-based drink!
I had to really change this recipe to fit my taste...This one is way too watery and the cinnamon did not mix well..from now on I will always use cinnamon sticks to soak in the rice water. Also it doesn't even make enough to fill a pitcher, so I added like 3 times the milk (because I like it thick)and also very important...I ground the rice a LOT because I like it a little gritty....it just depends how you like your horchata...I like mine rich and thick....if you do too add more milk and ground the rice a lot and it will turn out good...you can still use 1 cup of rice to start off with and adding more milk makes it soo good!Read More
This is the best horchata recipe I have ever found. I found that ground cinnamon floats on the top so I let 2 cinnamon sticks soak with the rice and water for 3 hours. Nice flavor!
Wonderful!! I did, however, follow a few reviewers suggestions and I also changed the servings to 10 since I needed a larger amount for a party. I found that the flavor was better the longer it sat, so I served it the following day. There was a lot of undissolved cinnamon, but I found the perfect solution to be straining the entire mixture through a coffee filter just before serving. Because it sat overnight, the flavor was still full, but you did not get mouth-fulls of undissolved cinnamon with each sip. What I consider the perfect measurements for 10 servings is the following: 1-2/3c uncooked white long-grain rice; 8c water; 1/2c sugar; 1-1/2t ground cinnamon; 2c milk; 3/4c+2T sweetened condensed milk; 2-1/2t vanilla extract. Fabulous!!
I had to really change this recipe to fit my taste...This one is way too watery and the cinnamon did not mix well..from now on I will always use cinnamon sticks to soak in the rice water. Also it doesn't even make enough to fill a pitcher, so I added like 3 times the milk (because I like it thick)and also very important...I ground the rice a LOT because I like it a little gritty....it just depends how you like your horchata...I like mine rich and thick....if you do too add more milk and ground the rice a lot and it will turn out good...you can still use 1 cup of rice to start off with and adding more milk makes it soo good!
I have been looking for an authentic horchata recipe for a long time...glad to say that I have finally found it! Serena's review was very helpful to me. I too ground the rice and 2 cinnamon sticks together with 2 cups of water to soak them. Once I finished grinding I added 2 more cups of water and blended well. I soaked the mixture overnight and put it through a fine mesh seive. I added a 5oz can of evaporated milk for extra creaminess as I only had 2% milk. I poured the evaporated milk into measuring cup and then the regular milk to make up the difference for a total of 2 cups of milk, 1 Tbls. of vanilla and 1/3 cup of sugar. It turned out so creamy, refreshing and delicious and the best part was that it had a very pronounced cinnamon taste without being overpowering and none of it floating around in the glass. Will be making this for years to come. Thanks for sharing!!
I am a bit of an Horchata connoisseur and this is by far the best recipe to make it.
This went over really well with my coworkers. It is relatively simple, and I made with part cream to add a slightly thicker texture since I use skim milk. I also used a cloth tea bag for the cinnamon so that the spices wouldn't change the color or texture of the drink.
My family loves horchata and we drink it all the time in restaurants so I was excited about making it at home. However, I'm not really thrilled with how it turned out. I only used a half a cup of sugar and it was still really sweet, like horchata is sapposed to be. The problem with this recipe is the cinnamon. The drink turns out brown, not white like in the picture. And I had to skim a lot of cinnamon off the top because it wouldn't blend in. The taste was pretty much right on, just a little more watery then we're used to. I'm going to experiment with boiling cinnamon sticks in the water and then blending it with the rice.
Best horchata recipe Ive tried, but I would use 1/2 as much sugar and if it's not sweet enough add more sugar!
I thought this horchata was really good. I love horchata and I just always figured it would really hard to make. I'm such a terrible cook but this recipe worked for me. I was really surprised. It came out tasting just like horchata from the mom and pop taquerias. Loved it!
Great recipe 'as is.' I only have these tips. Use only one or two cups of water when grinding the rice; it otherwise causes rice to jump and not grind. Like others suggest, I also use 3 or 4 cinnamon sticks to soak and then remove them. For my taste, I cut the sugar. Real horchata does not use milk, so I sometimes substitute a handful of almonds to grind with the rice and soak -- makes a nice almond milk and therefore vegan. This is the recipe I use all the time.
Great recipe! I never thought it'd be so easy to make horchata, and now I can have it whenever I want. I did do a couple things differently, just to speed up the process and make things a little easier for me, so that mine was done in about an hour. Instead of only blending up the rice for a minute, I blended the rice + 2 cups of water for a good long while, probably 5+ minutes, also pulsing until the rice was as fine as it seemed it would go. Then, I put a couple teaspoons of ground cinnamon into a coffee filter, gathered the top, stapled it shut, and dropped that into the rice mixture so the flavor would come out during the "steeping" time. I left it about an hour, coming back to pulse the blender every so often. (Don't forget to temporarily remove the cinnamon pouch when pulsing if you're going to do this.) After an hour, I gave it one last whir in the blender, strained it through a fine-meshed sieve, then put it back in the blender with a dash more cinnamon, the sugar, vanilla and milk, then served right away with ice. It was perfect! It had all the rice flavor I was expecting, and didn't take nearly as long as I thought it would, which I think can be attributed to pulsing up the rice so fine to begin with. The result was the perfect horchata - just like at my favorite Mexican restaurants.
Awesome! I make this recipe daily when my Mexican in-laws are around. I just made it again today for probably the 50th time and didn't have milk so I used 2 cans of evaporated milk, you can use any milk product like soy, almond, etc. I usually like to soak cinnamon sticks with the rice but if you add ground cinnamon with the rice soaking (sometimes for a couple days if I forget) in the fridge and you get the flavor but you won't get the powder floating and choking you as you drink since most of it strains out with the rice. I've used sweetened condensed milk for more richness, no need for any additional sugar then. I've made this so many times now and the recipe is so forgiving, as long as you soak the rice, add whatever else of milk, sugar, and spices to taste. Also best when served frothy, use a wisk or beaters or I put it in a bottle with ice and shake well just before serving. And I always keep the leftover rice to make arroz con leche/rice pudding. Many recipes for it on this site, but just boil the rice to tender in some combination of milk/water/evaporated milk (obviously I'm not one for measuring, I add several cups to make it soupy then boil it down) and add milk/cream/sweet condensed milk and sugar, simmer to thicken, and vanilla/cinnamon/cloves to taste at the end. Thanks Lola!
Made this using another reviewer's suggestion of halving the sugar (also subbed agave for refined white sugar) and grinding rice and cinnamon sticks beforehand. Best to soak it overnight. Amazing.
This horchata was SO GOOD! I followed Serena's suggestions and cut down on the sugar to 1/3 cup and blended the rice w/ 2 cinn sticks w/ 2 cups of water until it ground. Then added the other 2 cups of water and let it sit overnight in the fridge. I did put it through a sieve twice and then added the milk (I used whole) and sugar. I actually forgot the vanilla extract and it was still really good! I am SO excited it was easy! My husband said it tastes just like his mom's and that's a compliment. She is old school and KNOWS how to cook! Thanks for sharing Lola and thanks for the tips Serena!!!
I LOVE Horchata, but I had never made it before. I was really excited to come across this recipe! Upon the suggestion of other reviewers, I used 2 cinnamon sticks instead of the ground cinnamon. I love the cinnamon flavor and this adds so much to it. Also, I let mine soak overnight in the fridge instead of a couple of hours before I strained it. Soooooo worth it, because it was soooo good. Needless to say, I did not realize making it from scratch was so easy. I will be making this again.
This recipe is awesome. Except that when I came across it after dinner, it just so happened that I had over a cup of COOKED rice left. So I stuck it in a blender with a cup of water and blended it REALLY well. Then I followed the rest of the instructions, using more sugar and way more milk, and I never even strained anything- it worked out AWESOME.
AWESOME!! Turned out great! I changed slightly based on previous reviews. I put in 1 1/3 cups rice along with 2 cups of water and a heaping half tablespoon of ground cinnamon and blended for a few minutes. Then I added the last 3 cups of water. Let it sit in the fridge overnight. I strained the mixture with a cheesecloth then put liquid back in pitcher and added 1/3 cup of sugar and a splash on vanilla and a whole cup of milk. Served in a glass with ice. Went over terrific! Best Horchata I have ever had!!!
PERFECTO! I am picky when it comes to Horchata, but this recipe is right on. Great refreshing drink for those summer days. Highly recommended. Way to go Lola!
I have made this recipe two days in a row. I made a few adjustments. First, I soaked the rice over night in four cups water, one can evaporated milk, 1 tsp vanilla extract, and two cinnamon sticks. Then, I blended the mixture. I have found that evaporated milk really brings out the flavor of the horchata.
I loved it, the rest of my family not so much - but I didn't make it for them :) I did double the cinnamon, because I love it so much, and halved the sugar for the second batch, and I loved it even more, but my family still didn't like it, their loss!
I followed other reviews and added a cinnamon stick to the rice water. I then doubled the milk, combined it with 1/2 t. cinnamon and sugar, and boiled it into a thin syrup before mixing. It is good, but I think it might need just a little further tweaking.
I decided to make this today, it definetely is an all day or night process to get the best flavor. I think it is a pretty good starter recipe, I'm definetely going to tinker with the measurements a bit more. It is very good though. What I did was blend vanilla and ground cinnamon with the rice and water (it doesn't float if you do it this way). I then let it sit all day in the fridge, but every few hours I would pull it out and give it a few pulses in the blender, you get the most out of your rice. Overall it is a good recipe, some people prefer sweeter or less sweeter (like me), and luckily this recipe is pretty forgiving because you can always add more water if it's too sweet. The color is a little darker than what I grew up on, but I think it's because my vanilla extract was brown. Thanks for this recipe.
Very refreshing! I have made this several times and found it to be most tasteful when rice is left out overnight.
This was...odd. It came out a little gritty even after we strained it and ended up with a really weird texture. Leaving a weird coat in your mouth. Despite the texture it didn't taste too bad although I cut down on the sugar (about 1/2 cup). Overall, I would probably not make this again.
It's okay, but not the best horchata I have ever had. I am looking for an authentic old fashioned homemade recipe and this is easy but not that special taste I'm looking for.
This was ok, I am mexican and I know my horchata. This was a little watery than I remember, and the horchata I know is a little more filling. This was more like sweet water. It was good though, my husband liked it
i would rate this 5 stars but PLEASE use cinnamon sticks. I thought it didn't matter but it makes a HUGE difference. Also make sure you use long grain rice. The long grain rice blends very nicely with my oster blender. The better blending (I blended mine 2-3 times) of the rice the thicker the horchata. I practically did not strain out ANYTHING.
Great recipe! I didn't know horchata was so easy to make or I would have done so a long time ago. I did add the cinnamon to the rice and water in the blender so it wouldn't float later...seemed to work well. I also cut both the cinnamon and vanilla down to 1 teaspoon since my first batch was too strong for me. I also prefer less sugar, so I cut that in half as well. Will be making this over and over again!
I made this with sweetened condensed milk in addition to the milk and I let the rice and cinnamon soak overnight. It tasted better than anything I have ever had in a restaurant. Thanks, Lola!
I've only tasted horchata once and never made it before. It was...a learning experience. If you don't have a blender and substitute a food processor, DO NOT put very much water in with the rice because centrifugal force will send the water right up the sides of the food processor and out onto the counter because there isn't a seal on the top. In spite of the mini-flood I was able to make the horchata and I enjoyed the flavor although if I made it again I would cut back a little on the sugar and use cinnamon sticks as others have suggested. I liked the cinnamon flavor, but not all the powdered cinnamon that settled on the bottom of the glass.
this is the perfect horchata
this is an awesome recipe i made one change because i am diabetic and that was i used splenda.
I've spent most my life in Arizona, and horchata is so good on a hot day. This recipe is tasty and so easy! I've made it as written (make sure you use whole milk for best flavor), and have also made it with vanilla soy milk (VERY yummy!). I add the cinnamon to the rice before soaking...it seams to incorporate into the liquid better that way, instead of floating on the top. I don't know how well this keeps in the refrigerator, because there's never any left over! Thank you Lola for the recipe.
I carefully read through dozens of reviews so I could make this as tasty as possible. I used the coffee grinder to grind the rice and it doesn't take very using this technique FYI. I grinded the rice with cinnamon as well. I let it soak all evening before straining the rice water and adding in the rest of the ingredients... I also just added sugar to taste per recommendations. I also had 3/4 of a half gallon of whole milk around so i just dumped it all in the pitcher and sweetened to taste. Pretty simple and quite refreshing! Oh and use a coffee filter for the rice mixture, SO much less hassle then straining the whole recipe.
excellent recipe! i doubled the recipe and used the leftover rice to make rice pudding :) will definitely make again!
was really good but by the second day in the fridge it got all gooey and i had to throw it out
I have never had horchata before, so I can't speak to the authenticity of this recipe. However, I am fully prepared to tell you that this is DELICIOUS! I took the advice of other reviewers and soaked two cinnamon sticks with the rice. I also cut back the sugar to 1/2 cup. This was sweet enough for me! Very delicious recipe -- one I will absolutely make in the future
Lola, I love you. Thank you so much for this simple recipe! I use less water, more milk, two sticks of cinnamon, sweeten to taste and leave to sit overnight now that I've experimented more. I've made this so often, I don't feel the need to measure anymore. I've tried this recipe, following it to a T, and that's what the four star rating is based on. I've just perfected it to suit my tastes! Yum! :)
Good recipe. I used the rice for rice pudding, no waste.
This is a great horchata recipe, and I always drink horchata at mexican restaurants. I increased the serving size to 10, and the pitcher was still only 2/3 full. I would recommend substituting the cinnamon for cinnamon sticks. Just put about 3 cinnamon sticks in the rice/water mixture and let that sit for as long as you can (I did 7 hours). The longer it sits, the better flavor you get. Followed the rest of the recipe to a tee (used 2% milk), and its great... you can really taste the cinnamon, and you don't have to worry about what all the other reviewers complain about -- cinnamon floating on the top and not mixing in. :) With the cinnamon sticks, there's no mess.
Great to use as a base recipe. Instead of using ground cinnamon, I used 2 cinnamon sticks, that I blended with the rice and water and soak. I soaked it overnight (almost a full 24 hours at room temp). I added more milk about 1 cup but I used 1% and used 1/3 cup + 2 tbsp sugar (probably could have gone only 1 additional tbspof sugar and been okay - its a little sweet for my liking) but 2/3 cup is WAY too sweet. Great recipe and since I used cinnamon sticks instead of ground, it was a beautiful milky white color. YUM!!! Will definetly make this again!
I made some adjustments, I doubled the recipe, used 3 cinnamon sticks soaked with the rice water over night. I also double the amount of milk, because I thought it was too watery. But it turned out fabulous!! Loved it! Definitely use cinnamon sticks to soak with rice water over night.
Authentic and tasty! I use whole cinnamon sticks. Soak them with the rice and remove before blending. I always have to double the recipe and there is never a drop leftover!
I put the rice, water, and cinnamon in the blender together. If I have cinnamon sticks, I let them soak in the water after I blend. Cheese cloth works perfect. I lay it in my strainer and pour the rice-water into a jug afterwards and finish the final touches then. :-) Pefecto!
very easy and tasty. too much cinnamon and vanilla in my opinion. could use 1 or 1/2 tsp and it would have enough flavor.
This tastes like sweet, cinnamon water. It is light brown in color...not very appetizing. I think I will keep trying.
This is really good! Even my picky husband who's used to the authentic stuff likes it! After making it a few times, here's what works best for me. First, I double it because it doesn't make much. I blend together 2c water, all of the rice, cinnamon & vanilla. I pour the mixture into a large pitcher & add the rest of the water & stir. I leave it in fridge overnight, then strain out the rice in the morning through something fine enough to catch the undissolved cinnamon. I add the milk (double what the recipe calls for) & sweeten it with 1/4 tsp NuNaturals Stevia Extract Powder instead of sugar. I tried blending the rice w/all the water in the beginning & again after it had soaked & I really didn't notice a difference in taste & it was a bit of a hassle, especially since I doubled it. I've tried it with brown rice & it's just as delicious!
This recipe is really easy to follow and it is a tasty drink that everyone can enjoy. I like to let the rice sit in the water overnight in the fridge instead of at room temperature. That way when I mix the rest of the ingredients together, the drink will be nice and cold.
Very good, taste just like traditional horchata. I added a little more extract then the receipe called for. Next time I will stick to the receipe. wonderful!
We have never had "authentic" Horchata so I can't compare it, however, we absolutely love this drink. My wife insists that a jug be kept in the refrigerator from June until fall. We first had a Rum Chata and since we couldn't buy it in Canada I went looking for a recipe. Thank you so much Lola, the only changes I have made to your recipe are to add the cinnamon to the rice and then strain both through a piece of cheesecloth in my strainer. This keeps the floating bits down. When it goes into the jug I add a cinnamon stick to the mix and just leave it in the jug in the fridge. I also use 50/50 white long grain rice and Basmatti since it is what we usually keep in the house. The last addition for a warm summer evening is an ounce or two (depending upon your glass size) of spiced rum, we like Sailor Jerry's but any will do.
A big hit whenever I make it.
This is the second best horchata I have ever had!! Letting the rice sit longer makes the horchata better. One thing I did was substitute about a teaspoon of cinnamon flavoring instead of real cinnamon. I also added one cinnamon stick to it, and I only put a pinch of cinnamon in it for color. Why I did this is because the cinnamon was sticking to my throat when I drank it, which was very unpleasant. Thank you so much for the superb recipe!!!
This combined with the one below it made the most authentic horchata I have ever had. I used to drink it with a Mexican coworker of mine who gave me the recipe some years ago, but I lost it in a move. Now that I am pregnant, I have been craving it. Below is the recipe I actually used, which, thanks to Lola and Serena, made the best horchata I've ever had!! INGREDIENTS (Nutrition) • 1 ¼ cup uncooked white long-grain rice • 5 cups water • 1/2 -1 whole tablespoon vanilla extract • 1-2 cinnamon sticks • 2/3 cup sugar (preferably turbinado) DIRECTIONS 1. Pour the rice, 1 cups of water and cinnamon sticks into the bowl of a blender; blend until the rice breaks up into very small pieces. Might take a few minutes. 2. Slowly add water as rice mixture thickens, to 3 cups. 3. Blend until even, add the remainder of water, sugar, and vanilla and blend until mixed (may have to do this in two steps, pouring some off of the top into storage pitcher if blender isn’t big enough. If so, keep the rice in the bottom and mix with remaining water.) 4. Let rice and water in the refrigerator for 5 hours to overnight 5. Strain the rice water into a pitcher and discard the rice.
Saw another reviewer used COOKED RICE and did not strain it.. has anyone else tried this? Don't want to waste anything.. and I don't like rice pudding!
i saw all the reviews and thought this would be great but its not. its WAAAAY to watery and had way too much vanilla in it. i thought the sugar content was "ok"as was the cinnamon but everything else was off. you have to make changes to EVERYTHING ELSE in order for it to be good. after making it i know exactly what to tweek (which is everything) and it will come out good but as far as this recipe and directions... look at the sugestions from all the reviews or you will be dissapointed
I tried this recipe the first time and it did not really taste like authentic horchata. It had too much vanilla, not enough cinnamon, and the texture was not right. The second time I made some adjustments and it was amazing. First, as someone said, blend two cups of water with one cup rice and two cinnamon sticks. Then I added three cups of water and let it sit out for four hours, then refrigerated overnight. I put it back in the blender with 1/2 tsp ground cinnamon and 1/2 tsp vanilla, then strained out the gritty bits of rice. I added 1/3 c brown sugar and 1 c milk (low-fat or non-fat milk does not overwhelm the flavor) and blended again. I strained it one last time and served over ice.
I made some changes... I used 6 cups of water and two cups of milk and two whole tablespoons of vanilla extract. I did not blend the rice in, only let it boil until almost a mashed consistency and then I drained the rice water from the rice. I let two cinnamon sticks sit in the mix while it was cooling down and added a little more powdered cinnamon to taste. I let it sit for a few hours and enjoyed.
Taste just like the ones I would get back in AZ! I have made it exactlly as written and I have also follow reviewers changes about using cinnamon sticks and reducing the sugar by 1/2. I liked them both, I will make like the reviews say though just cause I didn't miss the sugar, it still tasted great and using the cinnamon sticks made it so the cinnamon didn't clump together in the pitcher.
Recipe came out very good, a little too much cinnamon - instead of 1 TBSP, try 1 tsp. I refrigerated horchata for about 6 hrs then strained through a cheesecloth twice. MUCH BETTER THAT WAY!!
I made it with 1 large can of evaporated milk and also added 1/2 tsp + of almond extract. Delicious!!! It's a keeper.
This is the best homemade horchata recipe I have found. It's quick and easy and my family loves it. An excellent beverage to serve with Mexican food and a nice milk substitute for those who are lactose-intolerant if you omit the milk. I do recommend using cinnamon sticks, a tea bag, or straining before serving to remove the ground cinnamon.
i followed this recipe down to the t and I LOVE IT!!! i hate that i have to wait a while since you have to let it sit for a bit, but its worth it! my bf practically has to beg me to make it! we compare it to king tacos since that where they make our favorite!
I really liked the way this recipe came out. I changed a few things though, like blending the rice before and after it was soaked cause usually after it's been soaking for so long it gets a lot softer ad you're able to get the most out of it. I also went ahead and added more milk and sugar. I didn't have any cinnamon sticks but if you add a little more cinnamon than what it calls for it will turn out just fine. All that to say, I'll definitely make this one again.
Good for a basic recipe. Like other reviewers, you need to adjust this to your own personal taste. I doubled the recipe, added only 1 cup of sugar and strained out the cinnamon (which left the perfect amount of cinnamon to taste). The milk I doubled and also added some cream, because that's what I had. :) My husband loved how I adjusted the taste and next time I will soak this over night! Good recipe... I'd say 3 stars.
WAY too much cinnamon. Second try with less cinnamon would get 5 stars, but the original gets four for this reason.
I followed Serena's suggestions using 1c vanilla almond milk in place of regular milk, and it turned out PERFECT!
Followed the recipe to the "T" and it came out phenomenal! The best home-made Horchata I've ever had. I used a hand held mixer instead of blending it and only let the rice soak for 4hrs. Came out wonderfully.
EASY!!!! i loved this recipe i love horchate but i changed adding ground cinnamon and had 2 cinnamon sticks soak with the rice water so i didnt have to swallow ground cinamon but other than that i loved this
I made this horchata for christmas for the very first time. it came out PERFECT!! My husband loved it!!! & his friends came over that night and they all asked me for the recipe! They said it was Delicious! I didn't change it the recipe at all! It taste just like mexican horchata!! Thanks for sharing Lola! xoxo
Really good! The one change I made - and I felt it was an important one - was to blend the rice water mixture after soaking as well (so I blended it both before and after the soaking period). This way, the rice has softened and blends more easily, giving the water more flavor. Otherwise it came out way too watery. The other changes (more milk, less sugar, etc.) are really just a matter of personal preference!
This was much better than OK, but not great. I don't have white rice in the house, just brown, so that's what I used. I decreased the sugar, but it was still a bit too sweet. My husband liked it but said it was thin, so I'll adjust here and there - little less sugar, more milk or try a milk/cream mixture. I am also going to try it with homemade almond milk (1/4 c. almonds to 1 c. water in the blender) and use a bit of agave nectar instead of the white sugar. Definitely a keeper with a few tweaks. Thanks for sharing!
You know, I have procrastinated rating this recipe for a long time because I have no idea how it's actually supposed to turn out. My husband loves horchata, so I made this for him. I ground the rice in the blender (a little too much I think) and then followed the instructions to soak. Every once in a while I would pass through the kitchen and blend it again because it looked like everything had separated. After soaking time, I blended it a final time, and then strained it through a fine seive a million times to get rid of the chalky rice remains. There was still quite a bit of that chalky-ness left, but I did everything I could. the flavor was awesome, but next time I'm going to use a cheesecloth with the seive to get rid of more of the rice stuff.
So easy to make & delicious!!
As others suggested...I soaked cinna sticks with rice and reduced sugar. It turned out great. My husband loved it.
I've never had a horchata before; now I will whenever I have a chance.
I dont know if I did something wrong; i dont think so; but the flavor was not to my liking. I let it soak overnight hoping it would be better, but in my opinion it tasted better when I only let it soak for 3-4 hours. Also, this is way too much water; the flavor is immensely watery. I wouldlike to try making it again and find a way to perfect the recipe.
This recipe was extremely watery. I let the rice sit overnight and doubled the milk and it still wasn't the same consistency as horchata I have had in the past. Not to mention the cinnamon globe that form from the ground cinnamon. That is easily remedied by soaking a cinnamon stick with the rice, but, again, the texture was off on this. I will keep looking.
It was great
I worked at an authentic Mexican restaurant for a long time and became hooked on the horchata they made there. I doubled this recipe and used a little less sugar. I also put the cinnamon into the blender with the water and rice to steep overnight and strained it in a very fine strainer and found that it worked very well. (you could even strain it through a T-shirt, I became used to the grainy cinammon and don't mind a bit of it in the horchata though.) I love it!
Delicious and easy to make. I used soy milk instead of regular, and it came out fine!
oh my, this is a nice drink. I made it three times this week.
very good recipe easy and tastes great
Please--don't try this one--just not right
I make this all the time. We like creamier hochata so we add a lot of milk and I do add a little more rice. I also let it soak over night that way it gets more flavor and the cinnamon doesn't seem so gritty.
our first ever taste of Horchata and it was great! We'll use the cinnamon sticks next time, though
Good, but leave out the cinnamon. Too much.
This is a great recipe! It's actually better than what you find in a Mexican restaurant because they tend to water it down a bit to stretch it out. Nothing is better than this on a hot summer day!!
I'm amazed by how easy it was! It was creamier than the stuff we've gotten at restaurants. At first I used a coffee filter, but that was way too slow. A sieve worked fine to strain out the rice. Thank you, Lola!
Awesome! I just finished making mine a second ago, I accidentally added too much sugar but ohhhhhh yum! This is going in my family recipe book I'm making to pass down to my kids
I love this! The whole family loved this! I will probably make it again today, this time with cinnamon sticks like some of the reviewers suggested.
This recipe is okay. It's decent, slighty sweet. Let the rice really soak.
This was awesome. I would probably put in less cinnamon but definitely double this recipe! Delicious and just right! I did let mine site overnight.
Horchata is my wife’s favorite drink so I made it on a hot summer afternoon as a surprise. I love the recipe – it is simple and delicious but too sweet for my taste. The second time I made it I added about half of the suggested sugar and it was about right – great recipe.
Good recipe! In the absence of a blender, we used a food processor to chop the rice. It didn't work terribly well, but our horchata still tasted lovely after three hours of sitting. Next time we'll use a blender for the rice and use whole milk instead of skim for a richer drink.
I like more cinnamon but that's an easy adjustment and personal taste, so 5 stars!!
Doubled the milk but it turned out amazing!