While I’m not a big fan of it, my husband enjoys a little horchata every once in a while. Horchata is extremely popular through Mexico and Central America, so much so that there are hundreds of variations to it. Each family has their own way of making it and unique ingredients that they include. Most horchata is non-dairy.
I came across a recipe for horchata the other day and immediately noticed that it could be easily tweaked to use all long-term food storage ingredients. And it would be really quick as well.
Blend rice and 5 cups water in a blender until the rice begins to break up, about 60 seconds. Let the rice and water rest at room temperature for at least 3 hours.
Strain the rice water into a pitcher and discard the rice.
In a small bowl, whisk together the sugar, powdered milk, and cinnamon. Stir in the ½ cup water and vanilla extract. Pour this mixture into the rice water and stir. Chill and stir the horchata before serving over ice.
Reviews: Aaron said it was different and not as thick as the horchata he's accustomed to, but he loved it and wants me to make it often. :)
Excellent idea. My only idea (I didn't spend much time thinking about it) was to cook it and feed it to the dogs.
ReplyDeleteThe rice could also work as a thickening agent for soups or stews .
ReplyDeleteAnother really good idea. Thank you so much!
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