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Recipe Name: Horchata De Arroz - Cold Rice Drink Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beverages Comments:
Preparation Time:
Number of Servings: 6

Stephen Ceideburg
1 Cup(s) Rice
1 Piece, 2 inches true
Ceylon cinnamon stick
1 Piece, 1 inch U.S.
"cinnamon" see editor's
2 Cup(s) Boiling water
5 To 6 cups cold water
1/2 Lime, juice only
1 Teaspoon(s) Ground true, Ceylon
cinnamon or: *
1/2 Teaspoon(s) Ground U.S. "cinnamon", see
editor's note
3 Tablespoon(s) To 4 tb sugar, or to taste
preferably fresh ground in a spice grinderIf you travel to Mexico, you
will see many street stands selling onlyfresh cold beverages. Most are
made from fresh fruit. This, which likethe French orgeat must go back
to some medieval Mediterranean original,is the mysterious white one
that you will see in the glass jugs. It'sone of my favorite drinks. My
son Rodrigo always begs me to make thisrefreshing drink, which is still
a favorite remedy for children withdigestive upsets.Place the rice and
cinnamon stick in a small saucepan. Add the boilingwater and let soak
until the water is white and milky. Bring to a boilover medium-high
heat. Reduce the heat to low and simmer, uncovered,until partly
softened but not fluffed up, about 15 minutes. Discard thecinnamon
stick and let the rice cool, covered. Working in severalbatches, purse
the rice mixture in a blender or food mill. The mixturemay be sticky
and hard to work with; use the cold water a little at atime if
necessary to thin. With a wooden spoon or pusher, force themixture
through a medium-mesh sieve (you can use more of the cold waterto help
rinse it through). Combine the strained pursed rice with thelime juice,
ground cinnamon, and sugar to taste. Add the remaining coldwater
gradually until the horchata is the consistency of a not-too-heavycream
soup (use a little more if desired). Taste and add more sugar,lime
juice, or cinnamon if desired, but the flavor should be delicateand
slightly bland. Chill thoroughly and serve with ice.Yield: About 1 1/2
quarts.Editor's note: Martinez says the U.S. product called cinnamon is
not thesame as the cinnamon, imported from Sri Lanka (Ceylon), that's
sold inMexico. The bark is thinner, and it's medium tan, not reddish
brown. TheSri Lankan type also is known as soft-stick cinnamon. It may
beavailable at some Mexican markets.Recipe from "Food From My Heart" by
Zarela Martinez. Naomi Kaufman Pricewriting in the Oregonian's FOODday,
1/12/93.Posted by Stephen CeideburgFrom Gemini's MASSIVE MealMaster
collection at

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