HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


 

Cookbook

 

Horchata
(Rice Refreshment)

Serves 8

Even though the recipe is ancient, horchata, a sweet, cold rice beverage, is still quite popular in the taco stands of the Wild Horse Desert. Also considered an agua fresca, horchata has a light, sweet creaminess perfect for cooling your mouth down after a fiery salsa. Commercial horchata mixes are always disappointing; homemade is infinitely better.

1/2 cup rice
2 cinnamon sticks (Mexican if possible; see page 29 of the book)
1/2 to 1 cup sugar, or to taste

COMBINE 2 quarts water, the rice, and cinnamon sticks in a 4-quart saucepan and bring to a boil. Cover, reduce the heat, and simmer for 30 minutes, until rice is tender. Remove from heat and cool to room temperature.

REMOVE the cinnamon sticks. Place the rice and liquid in the container of a blender or food processor (you may have to do this in a couple of batches). Purée well until there are no visible particles. Pour the purée into a pitcher. Stir in the sugar and add enough water to make 2 quarts of horchata. Chill well, and serve over ice.

 

Buy the Book!

 

from:
Dishes from the Wild Horse Desert
Norteño Cooking of South Texas

by Melissa Guerra
Wiley
Hardcover; $29.95
ISBN: 0-7645-5892-7
Recipe reprinted by permission.

 

Dishes from the Wild Horse Desert

 

Cookbook Profile Archive

 
 
Paris
.

 

This page created August 2006


 

 
 

Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

 

Kitchen & Home
Markdowns

 
.