This cool, rice-infused drink is a Mexican staple, served at breakfast and as a thirst quencher on hot afternoons. It is sometimes made with milk rather than water.

Melissa Guerra
Recipe by Southern Living October 2006

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Yield:
Makes 2 qt.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 2 qt. water and next 2 ingredients to a boil in a 3 1/2-qt. saucepan over medium heat; cook 25 minutes or until rice is tender. Let cool to room temperature. Remove cinnamon sticks.

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  • Puree rice mixture, in batches, in a blender until smooth. Pour mixture into a pitcher; stir in sugar and enough water to equal 2 qt. Chill; serve over ice.

  • *Regular cinnamon sticks may be substituted.

Source

Dishes From the Wild Horse Desert

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