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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the rice in a blender and process for two to three minutes, until ground to a powder. | 2. Combine the pulverized rice, ground almonds and cinnamon stick. Cover tightly and leave to sit overnight or for at least six hours. | 3. Remove the cinnamon stick and place the rice mixture in the blender. | 4. Blend for four or five minutes until the mixture is smooth, powdery and no longer has a gritty texture. Add a third of the water and blend again for about 15 seconds. | 5. Strain into a jug through a dampened tea towel or coffee filter. Do not skip this step or the drink will have a chalky taste. | 6. Add most of the remaining water, little by little, as well as the vanilla and the sugar, stirring until the sugar has dissolved. | 7. If the mixture is too thick, add some additional water. Horchata should have the consistency of milk. | 8. Cover and refrigerate. Horchata will keep several days, refrigerated. Serve it chilled in tall glasses over ice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white rice	8	ounces		827.8052	181.3234	16.1706	1.4969
almond	2	ounces	ground	501.219	0.0	0.0	56.699
cinnamon	1			-	-	-	-
water	1	quart		-	-	-	-
vanilla sugar	1/2	teaspoon		-	-	-	-
sugar	3	ounces		339.3434	84.8784	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.