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.
Versions
Nobody has published a horchata here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
cinnamon