But for all my extensive burrito consumption, I haven't had the best luck finding places that serve horchata. So I've been relying on our yearly trips to New Hope, and the one time at Rutgers Day when one of the Latin-Am student clubs had a huge cooler of horchata and the girl running the table was like, "We have a lot left over, so take as much as you want" and I swear I heard church bells.
Anyway. I decided to make my own. And guess what? NAILED IT! On the first try, no less! O-freakin'-lé!
- 1/2 cup uncooked rice (anything non-instant...I used basmati)
- 2 1/2 cups water
- 1/4 tsp vanilla extract
- 1/4 tsp cinnamon (heaping)
- 1/6 cup sugar
Soak the rice in the water for about 45 minutes. You'll end up with murky rice-water like this:
Dump it into a blender and puree for about 30 seconds.
Then pour it into a pitcher, using a strainer to separate the rice water from the rice.
Throw the rice chunks away. Add the milk, vanilla, cinnamon, and sugar to the pitcher. Stir it up and serve it cold. As Backpack would say, "Om nom nom nom nom, delicioso!"
P.S. Random fun fact: In Valencia, Horchata is called orxata, as in "Or, xata!" or "Gold, darling!" :)