In place of the customary Thanksgiving turkey, this roasted duck is a lovely alternative. My entire family, who had never eaten duck before, loved it when I made it out of the blue one year and served it with all the customary side dishes.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 cup long grain rice, rinsed
- 2 quarts water
- 1 cinnamon stick, broken into pieces
- 1 teaspoon vanilla
- ½ cup white sugar
Instructions
- In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours.
- After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool.
- Puree rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.
Reviews
Waste of time and money. Might as well just put sugar and cinnamon directly in a glass of milk. Faster easier and better tasting.
When you make Horchata with uncooked rice, you throw away much more of the rice. The solution is diluted more. The thick texture than can come with cooking rice can yes come from the heating process, but also the fact more rice turns into liquid. I made Horchata with organic short grain brown rice. The uncooked method does not work as well since this is tougher rice. I actually pressure cooked the rice for way too long pretty much just rice, water, and a touch of lime as an acid. This combined with blending after pressure cooking, and leaving it overnight does make way to thick of something to drink. This is because it is a concentrate. Since almost all of the rice dissolves, you have to dramatically change the ratio of rice to everything else. One pitcher not quite full of the pudding like result makes about 3 very full pitchers of Horchata. When enough water/milk is added, it is the proper texture, has an amazing rice flavor, and you do not throw away most of the rice, as you do with uncooked Horchata. Maybe authentic is not anywhere close to how I did it, but organic rice is expensive, and is not as easy to work with. I have made Horchata both ways, and will stick with this one. Made properly, it has an amazing flavor with organic brown rice, and uses rice far more efficiently. I just add sugar and other ingredients to taste when I turn the pudding like concentrate into the drink, after straining. The idea of this recipe is good, but I personally would cook rice very well
Finally a real and authentic horchata recipe cuz I hate the ones that call for milk cuz there is not supposed to be any milk in it and this comes out beautiful and yummy but I steeped a lil bit longer for a stronger taste and added a touch of cardamom
If you prepare it according to the directions, it will result in uneatable sludge. I recommend you find Lola’s horchata
Undrinkable. Wouldn’t even go down the sink.
Its more like rice pudding
I liked it. If done with milk it would be much better. The water is good if you want something refreshing and not too heavy. Will make it again. Thank you for sharing recipe.
All I do is get some rice milk add 1 tea spoon of vanilla about a 1/4 cup of sugar 1 tb of powdered cinnamon and mix well.I would have to agree with fluxmaster about the reveiews.
I followed the directions exactly and ended up with thick sludge!
I haven’t tried this one. But this is the only one I have ever seen that uses cooked rice. My first thought was that it would make a mess, and sure enough, one reviewer confirmed it. This sounds like a terrible recipe. All the proportions are off.
I wish my husband had read the reviews before making this. It turns out very unappealingly thick. Cooking the rice is a mistake.
I don’t know why people have given this such a low review, I made this recipe today and it came out great!! Very good and very authentic!!
This was noooo good. I found a much better recipe that uses a condensed milk.
I thought everyone else must have been doing it wrong but there has to be too much rice here it did turn into a pudding. This was a waste of nearly 4 hours
Unfortunately I had to discard the entire batch of this … Maybe(?) I did something wrong but after I cooked and pureed the rice, it became a fragmented heap of glop (like watered down paste-glue or wet soap or soaked flour with chunks or something akin to that). I TRIED to strain this but due to glue-like consistency and thickness ended up with a mess. I made an additional batch practically the same way, with the addition of Creme of Coconut AND WITHOUT cooking the rice – end result: Fabulous! VERY IMPORTANT TIP: DO NOT boil the rice!
I made this and followed recipe not anything like Horchata its too thick
more like a pudding than a drink!
horrible, i ended up with a big mess and pancake batter. I even tried to make it work by straining more then once adding flavor and chilling then reblend strain and still pudding like or thick liquid and a waste of time.
Followed directions EXACTLY and ended up getting a something with the consistency of near pancake batter.
This is the the closest thing to Mi Abuelita’s. It brought back great mempries!
After spending five hours cooking, waiting, and straining this stuff, I SOOO wanted to love this. What I ended up with was the consistency of cake frosting. Once I watered it down, it tasted much like the boiled water you’d find in under-cooked rice. I am sad to throw this out after all the effort, mess, and waiting this required. I just can’t bring myself to like it. Try another recipe if you value your time.