, Toasted Rice Horchata

Photography by Murray Hall; Food Styling by Jessie YuChen

This toasted rice drink, traditionally served in the Mexican state of Campeche, is one of many varieties of horchata commonly enjoyed in Latin American cultures. We like making this horchata de arroz tostado recipe from Fany Gerson—the Brooklyn-based chef behind Fan-Fan Doughnuts, confection company La Newyorkina, and Mexican restaurant Mijo—whenever a refreshingly sweet sip is in order.

Yield: 4 Time: 10 minutes 1⁄3 cup uncooked medium- or long-grain rice One 1-in. Ceylon cinnamon stick 1⁄4 cup granulated sugar 1⁄2 tsp. vanilla extract Ground cinnamon, preferably Ceylon, for garnish Instructions In a skillet set over medium-low heat, toast the rice and cinnamon stick, stirring occasionally, until they release a nutty aroma, about 5 minutes. Transfer to a blender and process into a fine powder. Add the sugar, vanilla extract, and 2 cups of water and blend well. Set a wet cheesecloth over a pitcher and strain in the rice mixture (discard the sediment), then stir in 2 more cups of water. Set in the fridge to chill completely. To glasses filled with ice, pour in the horchata. Garnish with ground cinnamon and serve immediately.

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