Behind the Recipes
Rum-Spiked Horchata by Divya Gugnani
Makes 4 servings
INGREDIENTS:
1 cup uncooked long grain rice
2 qts. hot water
1/2 tbsp. ground cinnamon
1 1/4 cups milk
1 (14 oz.) can sweetened condensed milk
1 tbsp. vanilla extract
1/4 cup rum
PREPARATION:
1. Mix the rice and hot water together in a bowl and let stand for 30 minutes. Reserving the water, drain the rice and place the in the bowl of a food processor. Add the cinnamon and process until a paste forms. Return the rice to the water and let stand at least 2 hours, stirring occasionally as the water turns milky white.
2. Strain the rice through a fine sieve into a bowl or pitcher. Stir in the milk, condensed milk, vanilla and rum until evenly blended. Refrigerate at least 2 hours.
3. To serve, fill four glasses with ice and pour in the chilled horchata.
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