Recipe created by Patsy Catsos, RD for VSL#3.

Yield: 5 servings
Community Recipe from

Recipe Time

Prep Time:
Refrigerate: 8 Hours


  • 1 cup(s) uncooked rice, white or brown
  • 1 cup(s) low-fat milk or water
  • 4 cup(s) water
  • 1 cinnamon stick, 3 inches long
  • 2-inch piece(s) of vanilla bean, split in half lengthwise to expose the seeds
  • 1/2 cup(s) demerara sugar
  • Ground cinnamon


  1. Place the uncooked rice in the bowl of a blender and grind them briefly to break the rice grains into pieces. Add the milk and/or water, whole cinnamon stick, and vanilla bean. Cover tightly, refrigerate, and allow to soak in the refrigerator until the next day.
  2. Remove the cinnamon stick and vanilla bean and discard.
  3. Blend at the highest speed for about a minute, perhaps less if you have a high-powered blender. Allow the solids to settle briefly. Pour the horchata through a tea strainer into serving glasses full of ice. Sprinkle with ground cinnamon and serve immediately.
October 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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