Wednesday, January 30, 2013


This recipe is by Nancy J. Patrykus a friend from JAP. Here is another rice milk recipe with a Mexican swagger.
This wonderful ethnic drink,is a combination of rice,water,milk,sugar, cinnamon and vanilla. While at a Mexican restaurant yesterday we had a huge taco salad and this this delicious drink called a HORCHATA. This was a first for me...tasting this wonderful ice cold beverage. Served with a dipper from a huge glass bowl loaded with ice cubes. I fell in love! So naturally I asked the waitress for the recipe.She obliged by writing it out on a napkin. Here is her simple version that I re-created today for you to enjoy. Nancy...1/27/13
Cook time: 10 Min  Prep time: 12 Hr   Serves: guests 6-8
2 cup white long grain rice........rinsed twice
4 cup water, hot
2 stick cinnamon...broken up
1/2 cup white taste
2 teaspoons pure vanilla extract
2 can(s) evaporated milk ...12oz size
1. Gather your ingredients.
2. Rinse rice twice, and drain.
3. Put rice in a large bowl, and pour water that has come to a boil over the rice. Break up the cinnamon sticks, add to the rice. Stir well. Cover and let sit 8 hours or,overnight. Next morning put in blender in batches (a couple) and blend all til smooth. Strain all into a serving bowl,then add the milk, sugar and vanilla.Stir.
4. Put in refregerator to keep cold. When serving, be sure to stir well as it settles to the bottom of container You can adjust sugar to your liking. Pour over ice cubes in a glass. You can sprinkle top with cinnamon or even nutmeg. ENJOY..

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