- Level: Easy
- Total: 3 hr 45 min
- Prep: 15 min
- Inactive: 3 hr 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 139
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 0 mg
- Level: Easy
- Total: 3 hr 45 min
- Prep: 15 min
- Inactive: 3 hr 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 139
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 0 mg
Ingredients
Directions
- Combine the rice and cinnamon stick with 4 cups water in a blender; pulse to coarsely grind. Transfer to a large bowl and add another 4 cups water; soak at room temperature for 3 hours.
- Puree the rice mixture in a blender in batches until smooth. Strain through cheesecloth or a fine sieve into a pitcher. Mix in the sugar; chill.
- Stir the horchata well before serving. Pour into ice-filled glasses; garnish with cinnamon sticks and a dusting of ground cinnamon.
