Recipe courtesy of Marilyn Tausend
Episode: Everyday Mexican
Coconut-Rice Cooler: Horchata de Coco
Level:
Intermediate
Level:
Intermediate

Ingredients

Directions

One day in advance, combine the rice, crumbled cinnamon, and hot water in a bowl. Cool, cover, and set aside. Refrigerate if the weather is hot.

The next day, stir the nuts and coconut milk into the soaked rice. Working in batches, add the rice mixture to a blender and process until quite smooth. Each batch should take about 5 minutes. Strain through a medium-mesh sieve and pour into a pitcher.

In a saucepan over low heat, combine the sugar, cold water, and lime zest. Cook stirring, until the sugar is just dissolved. Let cool. Then remove the lime zest. Pour the cooled syrup into the pitcher and mix well. If the drink is too thick for your taste, add more water. Cover and refrigerate until chilled.

Stir well and pour over ice cubes in tall glasses. If desired, add a splash of rum to each glass before adding the horchata. Garnish with a mint sprig and a piece of cinnamon bark.

IDEAS YOU'LL LOVE

Coconut Milk Rice Pudding

Recipe courtesy of Penny Davidi

Vegan Horchata

Recipe courtesy of Amy Chaplin

Pico de Gallo

Recipe courtesy of Ree Drummond

Chocolate Pots de Creme

Recipe courtesy of Alex Guarnaschelli

Creme de Menthe Brownies

Recipe courtesy of Sandra Lee

Chicken Curry with Coconut Rice

Recipe courtesy of Bobby Flay

Fruita De Mar Omelet

Recipe courtesy of The Floridian Restaurant

Chocolate Truffle Pots de Creme

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking