Horchata

This cool, rice-infused drink is a Mexican staple, served at breakfast and as a thirst quencher on hot afternoons. It is sometimes made with milk rather than water.

Yield: Makes 2 qt.
Recipe from Southern Living

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Ingredients

  • 2 qt. water
  • 1/2 cup uncooked long-grain white rice
  • 2 Mexican cinnamon sticks*
  • 1 cup sugar

Preparation

  1. 1. Bring 2 qt. water and next 2 ingredients to a boil in a 3 1/2-qt. saucepan over medium heat; cook 25 minutes or until rice is tender. Let cool to room temperature. Remove cinnamon sticks.
  2. 2. Puree rice mixture, in batches, in a blender until smooth. Pour mixture into a pitcher; stir in sugar and enough water to equal 2 qt. Chill; serve over ice.
  3. *Regular cinnamon sticks may be substituted.
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