Horchata de arroz sobrante
Dale una segunda vida al arroz que te ha sobrado con esta horchata cremosa y refrescante. Esta bebida tradicional latinoamericana tiene un toque ingenioso: se prepara con arroz cocido, así que es una forma rápida y fácil de reducir el desperdicio y disfrutar de un dulce con sabor a canela. Perfecta con hielo en un día caluroso, esta horchata es rica, indulgente y sorprendentemente sencilla de preparar.
Ingredientes
- 1 cupcooked rice
- 4 cupwaterAmount4 cupIngredientwater
- 1 tspground cinnamonAmount1 tspIngredientground cinnamon, plus more for garnish, plus more for garnish
- 1(12-ounce) can evaporated milkAmount1Ingredient(12-ounce) can evaporated milk
- 1(12-ounce) can sweetened condensed milkAmount1Ingredient(12-ounce) can sweetened condensed milk
- 1 tspvanilla extractAmount1 tspIngredientvanilla extract
Preparación
- 1
In a blender, combine the cooked rice, water, and ground cinnamonAmount1 tspIngredientground cinnamon, plus more for garnish. Blend for 2–3 minutes until the mixture is smooth and the rice is fully broken down.
- 2
Strain the mixture through a fine mesh sieve or cheesecloth into a pitcher to...: Strain the mixture through a fine mesh sieve or cheesecloth into a pitcher to remove any solids.
- 3
Stir in the evaporated milk, sweetened condensed milkAmount1Ingredient(12-ounce) can sweetened condensed milk, and vanilla extract until well combined. Adjust the sweetness to your taste if needed.
- 4
Chill the horchata in the refrigerator for at least 1 hour.
- 5
Serve over ice and garnish with a sprinkle of ground cinnamonAmount1 tspIngre...: Serve over ice and garnish with a sprinkle of ground cinnamonAmount1 tspIngredientground cinnamon, plus more for garnish if desired. Enjoy!
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