Horchata con il riso avanzato
Dai una seconda vita al riso avanzato con questa horchata cremosa e rinfrescante! Questa bevanda tradizionale latinoamericana si rinnova in modo ingegnoso con l’uso del riso cotto: un modo rapido e facile per ridurre gli sprechi e gustare una delizia dolce e profumata alla cannella. Perfetta con ghiaccio in una giornata calda, questa horchata è ricca, golosa e sorprendentemente semplice da preparare.
Ingredienti
- 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
Preparazione
- 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!
Cucinala con la ricetta originale
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