Photo: Thomas J. Story Photo by: Photo: Thomas J. Story

Indian Horchata

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.

Sunset AUGUST 2011

  • Yield: Makes 4 servings (3 cups)


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


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.

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

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Indian Horchata Recipe