This Mexican street drink is sweet, creamy, and best enjoyed with a burrito.
By Lauren Perkins | July 17, 2012
<< Back to Article: How to Make Horchata
Can brown rice be used instead of white? I’m guessing not, but thought I’d check…. Thanks!!
I’m sure it would work with a longer soak… but do you want that particular nutty flavor of brown rice in your drink?
so you dont need to boil/cook the liquid at all?
Oh, my word. That’s delicious. Three days? It’ll be luck if it lasts three hours.
Can you use a can of sweetened condensed milk instead of evaporated milk and sugar?
I have used sweetened condensed milk before…it works.
I am going to try this but make a cardamom rose water horchata.
I will try it, , in my country we use peanuts, sunflowers and other nuts and it is out of this world!!!!
Love the recipe. I also like the idea of using different spices and nuts. Going to play around with different flavors.
if you soaked the rice and almonds separately, what could you do with the spent whole almonds? I don’t imagine they could be completely without flavour after being soaked…
Michelle – I’ve never tried it, but I would think if you do soak the ingredients separately, you could strain the almonds, dry them slowly in the oven, then grind them for almond flour…???
But the recipe wants them ground before they are strained, so you’d need to experiment with drying the ground almond paste, then probably grinding it again to a flour consistency.
How does one turn this into rumchata? MMMchata.
Is this rice cooked or no?
Hi clarkstown, the rice is raw (uncooked).
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Could we streamline the filling, forming, and frying so that these deep-fried burritos were a realistic weeknight option?
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