Horchata de Arroz - Cinnamon-infused Rice Milk

It's been four months since our trip to Oaxaca in Mexico. The charming colonial city is a fascinating place with a real love and appreciation for food.

It is full of teeming markets, their stalls selling anything from tamales, chupalines (fried grasshoppers), handmade ice-cream to popular drinks such as Horchata de Arroz -- a refreshing drink made using rice.

Oaxaca is also dotted with cooking schools usually run by local B&Bs. We took a class at Casa Crespo run by the charming owner, Oscar. The class began with a tour of a small market and brief lesson about the local ingredients.

Once back at Casa Crespo, the lesson began accompanied by some ice-cold cervesas. We made the best guacamole and salsa I've ever tasted, quesadillas stuffed with zucchini blossoms and string cheese, zucchini blossom soup, Trout with a toasted pumpkin seed sauce, Oaxacan chocolate ice-cream and the delicious Horchata de Arroz.

The heavenly drink tastes like a rice pudding. It's made of ground long-grain rice, water, evaporated milk, cinnamon and sugar. Just before serving it's mixed with small, succulent pieces of rockmelon (cantaloupe) and garnished with slivered almonds.

Before tasting the drink, I was a little skeptical about the addition of rockmelon. And while the rockmelon is not necessary (the drink tastes great without it) the combination is very complimentary.

Horchata de Arroz Recipe
(yields 48 fl oz/1½ l)

1 cup long-grain white rice
2 cups water
1 teaspoon vanilla
1 tsp of cinnamon
½ cup sugar
2 cups of cold water
1 can of evaporated milk
½ cup of diced cantaloupe
2 tablespoons of slivered almonds

Method:

1. Soak the rice in 2 cups of water for an hour.
2. Place the rice and its soaking water in a blender, along with the vanilla, cinnamon and sugar. Blend the mixture for 1 minute and then pulse for another 40 seconds.
3. Strain into a pitcher. Add 2 cups of cold water, the evaporated milk, diced cantaloupe and chopped almonds.
4. Stir well and serve over ice.

Comments

[manggy]

Looks very refreshing, Syrie! I've never had horchata before.

Chupalines... Just thinking about it makes my esophagus hurt :P

[Gills n Thrills]

I used to go to Oaxaca every year as a child, and I have great memories of it. I would like to make it back there in the near future. I love horchata and recently bought some at a Latin American market, but it was a disappointment. I've found some great horchata while visiting New York at the Red Hook ballfields. Thanks for the posting this recipe- I should try making it!

[Joy the Baker]

I absolutely LOVE Horchata and these pictures and the recipe have me swooning. I'm so in love... I'm going to make this as soon as I can. Thanks for sharing!

[Meryl]

That looks scrumptious! I'm so glad you posted it, and with such a beautiful photo as well. I will absolutely try it soon!

[Christie @ fig&cherry]

What an unusual combination. Sounds delicious!

[Nate]

Your pictures and descriptions are great. Thanks for the recipe!

I wish I could go to cooking school Oaxaca!

[Rasa Malaysia]

Syrie!! I didn't know you had been to Penang. That's so great because not many people go there. The next time I am home, you should come and I will take you on a local food crawl. You will get the best foods Penang has to offer. I am just so glad that Georgetown is now a Unesco World Heritage Site. :)

BTW, this rice milk is so original!!! You always share the most original recipes, I love them. :)

[Tom Aarons]

The first time I read the recipe I missed seeing the vanilla, and I thought, "This would be perfect if it had vanilla..."

It does. And it is. Perfection indeed!

[Becky]

oaxaca sounds like a wonderful place. and the rice milk looks so delicious!

[Kevin]

This looks and sounds really good!

[Paula]

Oh, this looks so refreshing. I didn't know cantalope was also called rockmelon! That's my something new for the day!

[Paula]

Oh, this looks so refreshing. I didn't know cantalope was also called rockmelon! That's my something new for the day!

[Paula]

Oh, this looks so refreshing. I didn't know cantalope was also called rockmelon! That's my something new for the day!

[Patricia Scarpin]

This is the first time I hear about/see horchata de arroz, but I like it already, Syrie!

[Syrie]

Hi Manggy...yes they were strange things. I had to try them and at first they were ok. The grasshoppers are fried and then coated in chili powder and lime juice. After about half an hour in a plastic bag they start to sweat so they become all moist and red - gross indeed! I had to throw them away.

Hi gills & thrills. Thanks so much for visiting. Sorry to hear about the disapponting drink but hope you try out this recipe and enjoy it.

I'm thrilled Joy! Please try it and I hope you love it.

Thanks so much Meryl! Hope you enjoy it.

Yes it is unusual Christie but delicious indeed. Thanks for visiting.

Hi Nate, I hope you get to visit Oaxaca one day. It's a gorgeous place and has managed not to be overun with tourists.

Hi Bee, thanks for the message. I loved Penang and hope to get back there one day. My favourite spot was the snake temple! I will definitely take you up on that offer. Have a great time!

Thanks so much for your lovely message Tom!

Thanks for visiting Kevin!

Thanks Paula! Yes, Australians tend to use the two names interchangably. Thanks for visiting.

Thanks for stopping by Patricia!

[eula]

thank you for sharing this recipe. it is something new i would like to try. =)

[Katie]

That looks incredible! I love the blue background you used in the photo - it really made the drink and the pretty etching on the glasses stand out.

[NICHOLETTE SMITH]

i have to make this for my spanish 2 class!!!