Horchata de arroz is a deliciously refreshing Mexican beverage made from rice milk, sugar and cinnamon and served chilled over ice. Wonderful for those who are lactose intolerant if you substitute the milk for almond milk.
Yield: 5 servings
5 from 1 vote

Brown Rice Horchata

Prep Time: 10 mins
Cook Time: 0 mins
Soak Time: 8 hrs
Total Time: 8 hrs 10 mins
Course: Breakfast, Brunch, Drinks
Cuisine: Mexican
Horchata de arroz is a deliciously refreshing Mexican beverage made from rice milk, sugar and cinnamon and served chilled over ice. Wonderful for those who are lactose intolerant if you substitute the milk for almond milk.

Ingredients

  • 1 cup rinsed brown rice (I used short grain brown rice)
  • 4 cups water
  • 2 cinnamon sticks
  • 1 cup skim milk
  • 1/3 cup raw sugar or agave (or more to taste)
  • 1 tsp dark vanilla extract
  • 1/2 tsp ground cinnamon plus more to top

Instructions

  • Soak the rice overnight or at least 8 hours in water with cinnamon sticks.
  • The next day discard cinnamon sticks and blend the rice and water in your blender at the highest speed for about 5 minutes.
  • Pass through a fine mesh sieve about two times to catch all the gritty bits. (A stocking works great) Discard the remaining rice pulp.
  • Pour into a pitcher, add skim milk, sugar, cinnamon and vanilla and mix well by stirring. Refrigerate until ready to serve.
  • To serve fill a glass with ice, pour horchata into a glass and sprinkle a little cinnamon on each serving just before drinking.

Nutrition

Serving: 1cup, Calories: 137.5kcal, Carbohydrates: 31.5g, Protein: 3g, Fat: 0.5g, Cholesterol: 1mg, Sodium: 30.5mg, Fiber: 1.5g, Sugar: 2.5g
Freestyle Points: 8
Points +: 4