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Indian Horchata

Photo: Thomas J. Story
Yield Makes 4 servings (3 cups)
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.

Ingredients

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

Nutrition 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

How to Make It

  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.

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