Rice Horchata was originated in Yucatan, and because of its relation with the Maya world, it has also been prepared in Guatemala for several centuries. It is cooked in the same manner: using rice, cinnamon, almonds, sugar and water. There is a document in the Central American General Archive in which this beverage is mentioned in a detail of spendatures for the preparation of beverages for King Charles IV’s jury in 1789.
Now you can make fresh Horchata at home, or also find a variety of mixes that only require the addition of water or milk… But we prefer the home made version! It’s easy to do and tastes wonderful!
1 lb. rice
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
l can evaporated milk
Sugar to taste
- Put the rice in a large bowl and add enough water to completely cover it, letting it soak overnight.
- The next day, blend it with enough water to completely grind the rice and add the can of milk, sugar, vanilla and cinnamon.
- Serve ice cold.
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