Horchata I Recipe - Cooking Index
Horchata I Recipe - Cooking Index
| 1 | Nonfat milk | |
| 2 | Water | |
| 4 | Cinnamon sticks | |
| 1/4 cup | 40g / 1.4oz | Rice flour |
| (or 1/3 cup raw white rice powdered - in a blender) | ||
| 3/4 cup | 148g / 5.2oz | Sugar |
| 1 tablespoon | 15ml | Vanilla extract |
Pour the milk into a wide skillet and bring to a boil. Reduce to a simmer and cook, stirring frequently, until reduced by half, 20 to 30 minutes. Strain into a large saucepan and add the water and cinnamon sticks. Bring to a boil, reduce to a simmer and cook 5 minutes. Remove from the heat and let sit 15 minutes. Remove the cinnamon sticks and reserve.
Combine the rice flour, sugar and vanilla in a bowl. Pour in the milk mixture and whisk to incorporate well. Refrigerate at least 4 hours. Then pour the liquid into a pitcher, discarding the sediment that has settled on the bottom of the bowl. Serve cold over ice, with the cinnamon sticks as stirrers.
This recipe yields about 3 quarts.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6353 broadcast 01-09-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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