Should we embrace changes or shun them? Many things in life would have perished long ago without adapting to the new environment including the Horchata.

As I currently have some time, I had been browsing on the internet the other day. In search of fresh, stirring tips, inspirational recipes that I have never tested before, to treat my loved ones with. Hunting for quite some time but could not come across too many interesting stuff. Right before I wanted to give up on it, I stumbled on this scrumptious and easy dessert by chance over Suncakemom. The dessert seemed so fabulous on its snapshot, that called for immediate action.

It was simple enough to imagine how it is created, how it tastes and how much my husband is going to enjoy it. Actually, it is very easy to impress the man when it comes to puddings. Anyway, I got into the site and used the precise instuctions which were combined with wonderful pictures of the method. It just makes life less difficult. I could suppose it’s a slight hassle to take photographs in the midst of cooking in the kitchen as you normally have sticky hands and so i really appreciate the commitment she devote for making this post .

With that in mind I’m encouraged to present my personal formulas in the same way. Appreciate your the concept.

I had been fine tuning the original formula create it for the taste of my family. I have to mention it had been an incredible success. They enjoyed the taste, the structure and enjoyed having a delicacy such as this in the middle of a hectic workweek. They basically wanted even more, more and more. Hence the next time I’m not going to make the same miscalculation. I’m going to twin the volume .

Thanks for SunCakeMom who made the horchata ingredients a reaility

Type 2 – Horchata made from rice

Rinse the rice.

Soak the rice in 2 cups of water for 8 to 24 hours.

Place the soaked rice and some soaking water into a food processor.

Add the optional almonds, cinnamon and vanilla too and give it a whirl. Depending on the size of the food processor we may need to do this in batches.

If it doesn’t seem to be blending well then add a bit of more water and process it until there is a uniform mixture.

Pour the pureed rice and nuts into a sieve.

Add the remaining water along with the soaking water. We can use more water but be mindful of that too much water will dilute the mixture making it too watery.

Let the whole thing soak for about 15 minutes then lift the sieve and press out all the liquid from the nuts. Alternatively a cheesecloth can be used or even better invest in a vegan milker.

This is the time to taste the Horchata and add sweetener if necessary.

Pour the Horchata into a pitcher or bottle and place it into the fridge until it’s been served.

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