Indian Horchata

Indian Horchata Recipe
Photo: Thomas J. Story
If you've tried horchata, that creamy, ultra-refreshing rice drink served at taquerias, just imagine it with an Indian spin, and you've got the cooler served at All Spice in San Mateo, California (allspicerestaurant.com; they also add a saffron thread or two to each glass, and sometimes, a splash of half-and-half). For classic Mexican horchata, just use regular white rice and 2 cinnamon sticks, and omit the cardamom.

Yield:

Makes 4 servings (3 cups)

Recipe from

Sunset

Nutritional Information

Calories 88
Caloriesfromfat 1 %
Protein 0.4 g
Fat 0.1 g
Satfat 0.0 g
Carbohydrate 21 g
Fiber 0.4 g
Sodium 0.4 mg
Cholesterol 0.0 mg

Ingredients

1 cup rinsed white basmati rice
1 cinnamon stick
3 green cardamom pods
1/3 cup sugar
1 teaspoon vanilla extract

Preparation

1. Whirl rice in a food processor to break into small pieces. Pour into a bowl and add 3 1/2 cups water, cinnamon stick and cardamom pods. Cover and let stand overnight.

2. Stir in sugar and vanilla. Purée half in batches in a blender until very smooth, about 1 1/2 minutes. Strain twice, through 3 layers of damp cheesecloth and then through a very fine strainer, into a pitcher. Pour over ice.

Note: Nutritional analysis is per 3/4-cup serving.

Note:

August 2011
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