Date: Sun, 29 Jun 1997 17:03:08 -0700 (MST)
From: vmodrsi@CCIT.ARIZONA.EDU
Here in Tucson most Mexican restaurants serve (and many supermarkets
carry) a wonderful and refreshing (though quite sweet in most cases)
rice-based drink called Horchata. It might be of interest to those folks
who've requested info about rice milks. This recipe is from _The Border
Cookbook_ by Cheryl Alters Jamison and Bill Jamison
HORCHATA
(Makes 1 quart)
1 c. uncooked white rice
1/2 to 1 tsp. almond extract (the recipe calls for 1/4 c. slivered
almonds, but nuts are fatty, and I don't know how much of that fat
would end up in the completed horchata)
2 sticks canela or other cinnamon
1 quart water
1/4 c. sugar
1/2 tsp. vanilla
.Ice cubes
.In a blender, grind up the rice for 2 minutes, until it resembles coarse
meal. Transfer to rice to a bowl and add [almonds, if using] canela/
cinnamon sticks and water. Stir well. Cover loosely and let the mixture
sit overnight (I'm assuming this would be in the refrigerator).
.Transfer the mixture to the blender in 2 batches and puree until the
grittiness disappears, about 2-3 minutes per batch. Strain into a
pitcher through several layers of dampened cheesecloth (or coffee
filter). Don't skimp on either of these steps or the drink will come out
tasting like chalk. Mix in the sugar and vanilla and stir till the sugar
dissolves.
.To serve, pour the horchata into tall, ice-filled glasses. It keeps,
refrigerated, for several days. A sip can really soothe the tongue after
hot, spicy foods.
kwvegan vegan