Ingredients:

  • 1 cup Long-Grain White Rice, uncooked, rinsed
  • 4 cups Water, filtered
  • 2 large Cinnamon Sticks (Canela), broken into smaller pieces
  • 1/2 cup Granulated Sugar (adjust to taste)
  • 1/2 cup Whole Milk or Evaporated Milk (optional, for extra creaminess)
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Ground Cinnamon (for garnish/final flavor)

Instructions:

  1. Rinse the Rice: Place the rice in a sieve and rinse under cold water until the water runs clear. Drain well.
  2. Combine Ingredients: Place the rinsed rice, the 4 cups of water, and the broken cinnamon sticks into a large bowl or jar.
  3. Soak (The Passive Work): Cover the mixture and refrigerate for a minimum of 8 hours, or ideally, overnight. The rice will soften and the cinnamon will infuse its flavor.
  4. Blend Thoroughly: Pour the entire contents of the soaking bowl (rice, water, and cinnamon) into the blender. Blend on the highest setting for 2–3 minutes until the mixture is completely smooth and resembles thin white gruel, pulverizing the rice solids.
  5. First Strain (Coarse Solids): Pour the blended mixture through a fine-mesh sieve into a new clean container. Use a spoon or spatula to press the solids to extract as much liquid as possible. Discard the collected rice pulp.
  6. Second Strain (Silky Smooth): Line the fine-mesh sieve with two layers of clean cheesecloth (or use a nut milk bag). Pour the liquid back through the cloth-lined sieve into the container. Gather the corners of the cloth and squeeze gently to ensure a silky, non-gritty Horchata finish.
  7. Sweeten and Enrich: Whisk the granulated sugar, vanilla extract, and whole/evaporated milk (if using) into the strained liquid until the sugar is fully dissolved.
  8. Taste and Adjust: Taste the mixture. Add more sugar or milk if desired. If the flavor is too concentrated, add up to 1/2 cup (120ml) cold water to dilute.
  9. Chill: Cover the Horchata and refrigerate for at least 2–3 hours. Horchata must be served ice-cold.
  10. Serve: Stir the chilled Horchata well (sediment may settle). Serve over tall glasses filled with plenty of ice and garnish with a small sprinkle of ground cinnamon.