Dish · mexican
Horchata
White rice is soaked and blended with water, cinnamon, and sugar, then strained into a milky, faintly spiced drink served over ice.
Where it comes from
Horchata began in Spain as a drink made from tiger nuts, and Mexican cooks adapted the name and method to rice, which was cheaper and easier to find locally.
What cooks argue about
Cooks disagree over soak time: a short soak keeps the drink thin and quick to make, while an overnight soak breaks the rice down further for a thicker, creamier result.
Nobody has published a horchata recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.