Agua de Horchata (Rice Water)

Agua de Horchata is a sweet, creamy beverage served in many Latin American countries. This version is from Mexico, and it’s so refreshing with tacos, burritos, and fajitas.

Ingredient notes

• Water: To speed up the initial soak, use 3 cups boiling water and reduce the soaking time to 1 hour.
• Cinnamon: ½ teaspoon ground cinnamon may be substituted for the cinnamon sticks (or add more to taste at the end).

Step-by-step instructions

1. In a medium bowl, add water, rice, and cinnamon sticks. Soak for 2 hours. Transfer to a blender and process until smooth (do not remove the cinnamon sticks).
2. Pour through a fine-mesh strainer. Stir in sweetened condensed milk, vanilla and the remaining 2 cups water. Serve over ice or chill until serving time.

Recipe tips and variations

• Yield: This recipe makes 6 (1-cup) servings.
• Storage: Store covered in the refrigerator for up to 4 days.
• Make ahead: The rice can be soaked up to 12 hours in advance in the refrigerator.
• Horchata with oats: 1 cup of rolled oats may be substituted for the rice. That’s just another way they make it in Mexico.

More Mexican recipes

Mexican Recipes

Steak Fajitas

Mexican Recipes

Chicken Tinga

Chipotle Copycat Recipes

Chipotle Guacamole (Copycat)

Mexican Recipes

Mexican Rice

Agua de Horchata (Rice Water)

Agua de Horchata is a sweet, creamy beverage served in many Latin American countries. This version is from Mexico, and it’s so refreshing with tacos, burritos, and fajitas.

5 from 3 votes

ReviewPin0Print

Cook Time 2 hrs 10 mins

Total Time 2 hrs 10 mins

Servings 6 servings (1 cup each)

Course Drinks

Cuisine Mexican

Calories 332

Ingredients 

US CustomaryMetric

• ▢ 5 cups water divided (see note 1)
• ▢ 1 cup long-grain white rice
• ▢ 2 cinnamon sticks broken (see note 2)
• ▢ 14 ounces sweetened condensed milk
• ▢ 2 teaspoons vanilla extract

Instructions 

• In a medium bowl, add water, rice, and cinnamon sticks. Soak for 2 hours. Transfer to a blender and process until smooth (do not remove the cinnamon sticks).
• Pour through a fine-mesh strainer. Stir in sweetened condensed milk, vanilla and the remaining 2 cups water. Serve over ice or chill until serving time.

Notes

1. Water: To speed up the initial soak, use 3 cups boiling water and reduce the soaking time to 1 hour.
2. Cinnamon: ½ teaspoon ground cinnamon may be substituted for the cinnamon sticks (or add more to taste at the end).
3. Yield: This recipe makes 6 (1-cup) servings.
4. Storage: Store covered in the refrigerator for up to 4 days.
5. Make ahead: The rice can be soaked up to 12 hours in advance in the refrigerator.
6. Horchata with oats: 1 cup of rolled oats may be substituted for the rice. That’s just another way they make it in Mexico.

Nutrition

Serving: 1cupCalories: 332kcalCarbohydrates: 62gProtein: 7gFat: 6gSaturated Fat: 4gCholesterol: 22mgSodium: 96mgPotassium: 288mgFiber: 1gSugar: 36gVitamin A: 180IUVitamin C: 2mgCalcium: 214mgIron: 1mg

Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!