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Cooking
Mexican Horchata
· 2 servings
Grind the rice
Put the dry rice into a blender and grind it into small pieces so the water can later soak up the rice flavor more easily.
Soak the rice
Cover with water and break in 6 cinnamon sticks.
Blend the next morning
In the morning, tip everything – including the cinnamon – back into the blender and blend again until the rice and cinnamon are completely broken down. Strain the liquid through a cheesecloth.
Add water and blend again
Take what's left in the strainer, put it back into the blender, top up with water, and blend once more to get the most out of the rice.
Strain again
Strain through the sieve once more, and you can discard the leftover rice and cinnamon bits caught in the strainer.
Sweeten it
Stir in a can of unsweetened condensed milk, sugar, and the scraped seeds from a vanilla pod, mixing well (you can also use sweetened condensed milk, but in that case skip the extra sugar).
Serving
And it's ready! Keep it in the fridge, where it will stay good for 2–3 days. Give it a good stir before serving, as rice sediment will settle at the bottom (that's completely normal). Serve chilled in summer, or warm it up slightly in winter if you like.