Mexican Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Horchata
A traditional, sweet, rice-based beverage flavored with cinnamon.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Blend Dry Ingredients: Place the raw white rice and broken cinnamon sticks into a blender. Pulse for 1-2 minutes until they are broken down into small, coarse pieces.
- 2
Soak: Pour the 4 cups of warm water into the blender with the rice-cinnamon mixture. Cover and let it soak at room temperature for at least 4 hours, or preferably overnight, to extract maximum flavor.
- 3
Blend: After soaking, blend the mixture on high speed for 3-4 minutes until it becomes as smooth as possible.
- 4
Strain: Pour the blended liquid through a fine-mesh sieve lined with cheesecloth or a nut-milk bag into a large pitcher. Squeeze the solids to extract all the liquid, then discard the chalky solids.
- 5
Sweeten and Mix: Stir the sugar, evaporated milk, and vanilla extract into the strained rice water. Taste and adjust sweetness if necessary.
- 6
Chill and Serve: Refrigerate until very cold. Stir vigorously before serving, as the rice sediment will settle. Serve over ice with a dash of ground cinnamon on top.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
82/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving540
Calories
7 g
Protein
126 g
Carbs
1 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Mexican horchata de arroz is a rice-based drink distinct from the original Spanish horchata de chufa, made from tiger nuts rather than rice, and takes on its familiar creaminess today from evaporated milk stirred in after straining, an addition the older water-based drink never had.
Listahan note
This version leans on a long rice soak and a thorough strain through cheesecloth, since skipping either leaves a gritty, unrefined drink instead of a smooth one.
Technique cues
- Rice needs a soak of several hours, or overnight, in water with the cinnamon sticks broken in, softening it enough that blending breaks it down into a fine puree rather than leaving gritty bits.
- Blending the soaked rice at high speed for a full minute or more, not just a quick pulse, determines how much grit remains once the mixture is strained.
- Straining through a fine-mesh strainer lined with cheesecloth, and pressing firmly on the solids, removes the rice grit that a standard strainer alone leaves behind.
- Evaporated milk stirred in after straining adds body and creaminess that the original water-based Spanish drink, made from tiger nuts rather than rice, never had.
Kitchen flow
- Parallel prep
- Prep any side dishes while Horchata finishes with the Mexican cinnamon sticks — the hands-off cook time is the window to use. Everything else is quick — the chill is the one step that takes real time.
- Make-ahead
- Horchata reheats well, so cooking it a day ahead and finishing it just before serving is a reasonable way to spread out the work. This one leans on the Mexican cinnamon sticks. Everything else is quick — the chill is the one step that takes real time.
- Leftover move
- Leftover Horchata reheats well covered on the stove or in the oven with a splash of liquid; avoid the microwave, which can dry out a dish reheated this way faster than a covered, gentler reheat. This one leans on the Mexican cinnamon sticks. Everything else is quick — the chill is the one step that takes real time.
- Cleanup rhythm
- Deglaze the pan used for Horchata with a splash of water or broth right after cooking — it lifts the browned bits before they dry on and saves scrubbing later. This one leans on the Mexican cinnamon sticks. The chill step is what sets the pace here.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 cup long-grain white rice
Structural base
Purpose: cup long-grain white rice defines the shape and texture of the dish.
Handling: Rinse, soak, whisk, or separate as the recipe requires so the texture stays clean.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 whole Mexican cinnamon sticks
Sweetness and aroma
Purpose: whole Mexican cinnamon sticks adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
4 cups warm water
Flavor support
Purpose: cups warm water supports the balance of Horchata and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/2 cup granulated sugar
Sweetness and aroma
Purpose: cup granulated sugar adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 can evaporated milk
Richness and texture
Purpose: can evaporated milk rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
Technique notes
- Chill the strained horchata for at least a couple of hours before serving, it tastes noticeably better cold than freshly blended and warm.
- Stir before pouring each glass, since the rice solids and cinnamon flavor can settle toward the bottom of the pitcher.
- Serve over ice in a tall glass, diluting slightly as the ice melts, the way it's traditionally poured.
Ingredient swaps
- Dairy-free direction
- Swap the evaporated milk for a neutral dairy-free butter or oil and a full-fat plant milk (oat or coconut work best for body) — the texture shifts slightly but the dish holds together. This one leans on the Mexican cinnamon sticks.
- Nut-aware direction
- Skip the nut garnish or use toasted seeds (sunflower or pumpkin) instead. This one leans on the Mexican cinnamon sticks.
- Lower-sodium direction
- Salt in stages instead of all at once, tasting as you go — you'll likely need less than the full amount. This one leans on the Mexican cinnamon sticks.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the Mexican cinnamon sticks.
Serve alongside
- Fresh fruit
- Cucumber slices
- Plain rice crackers
- Cold water
- Sparkling water
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate covered for up to 3 days when the drink is brewed, blended, or mixed ahead.
- Stir or shake before serving over fresh ice.
- Do not freeze unless the recipe is meant to become pops or granita.
Equipment
- Pitcher or blender
- Measuring cup
- Long spoon
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
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