- Level: Easy
- Total: 6 hr 15 min
- Prep: 15 min
- Inactive: 6 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 255
- Total Fat
- 1 g
- Saturated Fat
- 1 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 4 g
- Cholesterol
- 3 mg
- Sodium
- 24 mg
- Level: Easy
- Total: 6 hr 15 min
- Prep: 15 min
- Inactive: 6 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 255
- Total Fat
- 1 g
- Saturated Fat
- 1 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 4 g
- Cholesterol
- 3 mg
- Sodium
- 24 mg
Ingredients
Directions
- In a blender, combine the rice and warm water. Blend for 1 to 2 minutes until the rice breaks up but does not form a powder. Let the rice mixture stand in the refrigerator for 6 hours or up to overnight.
- Strain the rice mixture into a container through a fine-mesh sieve or several layers of cheesecloth to remove the rice solids.
- Pour the rice water into a blender and add the milk, vanilla and almond extracts, cinnamon, and sugar. Blend for 1 minute until well combined and smooth. Serve the horchata over ice with cinnamon sticks as stirrers.
