orchata (rice milk)
(2 ratings)
This is a Native American and Mexican beverage. It is a very old recipe using modern conveniences. My family loves this drink when we are making spicy Mexican meals and we always serve it for Cinco de Mayo! (Which means 5th of May). Try this drink as with rum extract too...
(2 ratings)
yield
10 - 16
prep time
9 Hr
cook time
20 Min
Ingredients For orchata (rice milk)
- SOAK RICE OVER NIGHT
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2 1/2 clong grain rice, uncooked
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hot water (enough to cover rice)
- NEXT DAY
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drained rice
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1 1/2 csugar
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1 cwater
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9 cmilk
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1/4 tspfreshly grated nutmeg
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1 1/2 tspground cinnamon
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1 Tbspvanilla
How To Make orchata (rice milk)
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1Put rice in a large stainless steel pot and cover with hot water. Bring to a boil for 5 minutes. Remove from heat and cover pot and leave sit overnight.
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2Next Day: Drain rice. Put rice and some milk and water in blender to grind the rice up. Do this in "batches" until all the rice is ground up.
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3Use a few layers of cheese cloth and strain the rice mixture until all is done (DO NOT SQUEEZE!).
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4Put strained rice mixture, milk and all remaining ingredients into the large pot. Use a wire whisk to blend all together well. Refrigerate.
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5*** Serve cold as is, or put some in a blender with ice. *** This is a traditional drink that takes the "heat" out of your mouth after eating spicy food. It is sold in many Mexican eateries, as they too make this drink as a traditional beverage.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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