Brown Rice Horchata

Last week at a very hot farmers market in Chico, we served brown rice Horchata made by our friends at Roots Catering. To say it was good is an understatement. Horchata is a smooth, creamy, sweet rice drink from Mexico. It is traditionally made with white rice, but this brown rice version was easily the best I have ever had. Give it a try!

ROOTS CATERING BROWN RICE HORCHATA

1/2 c sugar
Meat from 1 coconut, peeled and chopped
¾ c. Massa Organics Brown Rice, soaked overnight, and drained
1 c. blanched almonds, toasted
1 cinnamon stick
¼ c. half-n-half
½ tsp. vanilla extract

Put sugar and 5 tbsp. water into a small saucepan, cover, and boil over medium heat, swirling pan occasionally, until sugar dissolves, 4-5 minutes. Transfer to a bowl and allow syrup to cool.
Put coconut and 1½ cups water into a blender and puree until smooth. Strain through a fine sieve into a bowl, pressing on solids with a rubber spatula to extract as much coconut milk as possible, and set aside.
Put rice, almonds, cinnamon and 2 cups water into clean blender and puree until smooth. Strain mixture through a cheesecloth-lined sieve into a bowl, pressing on solids to extract as much liquid as possible, then return strained mixture to clean blender.
Add ¾ cup of the coconut milk, syrup, half-n-half, vanilla and 2 cups ice cubes to blender and puree until ice is well chopped and drink is frothy. Divide between 2 tall glasses and serve immediately.


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