I first had Horchata in Portland last year when out to lunch with my friend, J. I assumed it would be more effort than it was worth to make, but decided that I wanted to give it a try this weekend, anyway. Rick Bayless has a recipe for Horchata in my favorite book of his, and there were several online, but I figured the safest bet would be to make J's mom's Horchata. For those who haven't experienced the yumminess before, Horchata is sort of a sweetened, cinnamon-flavored rice milk. This batch turned out exactly how I wanted my Horchata to taste, so I can't imagine trying any chefs' recipes for it in the future. Yay, moms! Here's how you make it: Take a cup of long-grain rice and soak overnight to soften.
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Drain the rice and add to a blender with 3 cups of water and two Mexican cinnamon sticks, then blend until it looks like a liquid with fine sand floating in it. Now it's time for the first straining.
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You can proceed straight the the second straining at this point, or do like I did and try to forgo it by adding the half-gallon of milk, can of condensed milk, and sugar to taste (1/2 to 1 cup, depending on your preference. I went with just over 1/2 cup for this batch...). After the sugar had mostly dissolved, I admitted to myself that the texture was too gritty, and moved on to the second straining phase, this time using coffee filters to get out the finer particles.
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It's important to do the first straining before you move on the the coffee filters, since the larger particulates are going to give you a situation where you leave for 40 minutes and come back to find a solitary tablespoon of liquid has passed through the filters... not that I know this from experience or anything... Once everything is all strained and delicious, just toss it in the fridge until you're ready to enjoy. Mmmm... Horchata...
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