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Rice Cooler Horchata
1 cup Uncooked rice
4 1/2 cups Warm water
3/4 cup Sugar
1 tsp Vanilla extract
Yield: 1 quart
Place rice in a large bowl. Pour warm water over rice. Set aside and soak six hours or overnight. Pour into blender jar; process until smooth. Strain mixture through a fine mesh sieve. Return to blender, process again. Strain mixture into pitcher through a clean dampened dish towel or cheese cloth. Rinse blender, return mixture to blender; add sugar and vanilla. Process until combined. Refrigerate until chilled. Serve over cracked ice.
Variations:
CHOCOLATE:
Add 2 ounces grated Mexican chocolate to rice. Continue as directed above.
STRAWBERRY:
Prepare as directed above, adding 1 package (10 ounces) frozen strawberries with the sugar and vanilla. Continue as directed.
CINNAMON:
Add 2 (4-inch) cinnamon sticks to rice. After soaking remove cinnamon sticks and discard. Continue as directed above.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
