Indian Horchata
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
More From Sunset
Nutritional Information
Amount per serving
- Calories: 88
- Calories from fat: 1%
- Protein: 0.4g
- Fat: 0.1g
- Saturated fat: 0.0g
- Carbohydrate: 21g
- Fiber: 0.4g
- Sodium: 0.4mg
- Cholesterol: 0.0mg
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.
Indian Horchata Recipe at a Glance
- COURSE: Beverages
- CONVENIENCE: Entertaining, Make-Ahead, Quick/Easy
- CUISINE: Indian
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium
- COOKING METHOD: Blender, Food Processor
- OCCASION: Summer
- PUBLICATION: Sunset
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