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Ingredients
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Base Ingredients
Flavoring Ingredients
Optional Garnish
Method
Preparation
- 1
Rinse the Rice
In a fine-mesh sieve, rinse the long-grain white rice under cold running water until the water runs clear. This helps remove excess starch from the rice.
- 2
Soak the Rice
In a medium bowl, combine the rinsed rice and 2 cups of water. Allow the rice to soak for at least 4 hours or overnight at room temperature to soften.
Blending
- 3
Blend Ingredients
After soaking, drain the rice and place it in a blender. Add the remaining 2 cups of water, the cinnamon stick, vanilla extract, and a pinch of salt. Blend on high until the mixture is smooth and creamy, about 1-2 minutes.
Straining and Mixing
- 4
Strain the Mixture
Place a fine-mesh strainer or cheesecloth over a large bowl or pitcher. Pour the blended rice mixture through the strainer to separate the liquid from the rice solids. Use a spatula to press down on the solids to extract as much liquid as possible.
- 5
Chilling and Serving
- 6
Chill the Horchata
Transfer the horchata to a pitcher and refrigerate for at least 1 hour to chill. This allows the flavors to meld together.
- 7
Serve
Serve the horchata over ice, and if desired, sprinkle with ground cinnamon on top for garnish.
