A refreshing Mexican rice drink that's easy to make. I don't know if this version is traditional but I did have something similar at a very authentic Mexican restaurant. Either way, it's still delicious!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour rice, cinnamon, and 3 cups water in a blender; blend until rice begins to break up, about 1 minute.

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  • Transfer rice mixture to a large bowl and stir in remaining 1 1/2 cups water; let stand for at least 3 hours, whisking occasionally.

  • Strain rice mixture with a fine sieve into a large pitcher and discard rice.

  • Stir coconut milk, sugar, and vanilla extract into the pitcher. Chill completely and stir before serving over ice.

Nutrition Facts

183.3 calories; 2.4 g protein; 36.5 g carbohydrates; 0 mg cholesterol; 9.9 mg sodium. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
12/29/2013
All I had was Jasmine rice which is a long grain. 1. Did a quick rinse of the rice because I've read its best to rinse your imported rice due to the difference in handling procedures (i.e. use of talc to give rice a whiter look) at the foreign company vs US companies 2. Blended on High (my blender says Liquefy) for 1 minute 3. Used full coconut milk vs light which some say light is just full diluted with water 4. I wasn't around to whisk occasionally but let it sit unattended for the full 3hrs 5. Used coconut sugar which is just as sweet but much lower glycemic index. 6. I didn't bother transferring rice from blender to a bowl but later blender clean up would have been easier vs. dealing with the settled rice in the bottom of the blender My wife normally can't stand horchata but she wanted seconds of this one! Great recipe. Thanks! Read More
(2)
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/29/2013
All I had was Jasmine rice which is a long grain. 1. Did a quick rinse of the rice because I've read its best to rinse your imported rice due to the difference in handling procedures (i.e. use of talc to give rice a whiter look) at the foreign company vs US companies 2. Blended on High (my blender says Liquefy) for 1 minute 3. Used full coconut milk vs light which some say light is just full diluted with water 4. I wasn't around to whisk occasionally but let it sit unattended for the full 3hrs 5. Used coconut sugar which is just as sweet but much lower glycemic index. 6. I didn't bother transferring rice from blender to a bowl but later blender clean up would have been easier vs. dealing with the settled rice in the bottom of the blender My wife normally can't stand horchata but she wanted seconds of this one! Great recipe. Thanks! Read More
(2)
Rating: 4 stars
03/20/2017
Good! The coconut flavor was very subtle coconut lovers might prefer more! I used Silk original coconut milk. Maybe canned variety would provide a bit more. Blending the cinnamon with the rice in the beginning was great as dissolving larger amounts of cinnamon is difficult at the end ( if you've done this before with cinnamon at the end you know what I'm talking about!). The fam loves horchata age 2-7 for the kids and my husband and I too!! The last time we were in mexico we stumbled upon horchata with coconut milk and it was great! We had to try this. Definitely worth it to try this variety! Read More