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Kitchen experiment time: (H)orchata
Feb. 5th, 2009 02:37 pmWhile I was out in California a few weeks ago ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
athelind (@LJ) introduced me to something called "orchata" and it was nummy. Some googling for recipes revealed that it is more commonly spelled "horchata" and that it's very simple to make (and that everyone has their own recipe and opinion about what is "the right way").
So I'm giving it a try.
2 cups rice (the original recipe says white or brown, I only have white on hand so that's what I'm using)
2.5 quarts water
1 tsp ground cinnamon (the original recipe has one stick, but we only have ground so...)
1 Tbsp vanilla
1 cup sugar (to taste really)
TIME
Wash the rice then cover it in cold water and let it soak for at least eight hours. I ended up leaving it for about eighteen.
Drain the rice and put it in the blender with enough water from the 2.5 quarts to cover (about 2 cups) and grind/puree/liquefy. If you're using ground cinnamon go ahead and add it in the blender to make it mix in easier. Dump the puree into a pot that will hold at least 3.5 quarts and use the remainder of the 2.5 quarts of water to rinse the blender into the pot. If you're using stick cinnamon, toss it into the pot. Cover and refrigerate for at least two hours.
Strain the mixture through a sieve. I feel there should be some use for the rice mash but I haven't thought of anything yet.1
Strain the mixture again through damp cheesecloth. Since I have none I attempted the damp coffee filter suggestion. Don't bother. It filters too well for this. I gently strained through the sieve again and resigned myself to some amount of grit.
Add vanilla and sugar, stir well (or in the case of a container that can be closed tightly, shake like hell) and chill.
The verdict? Not as good as I hoped. I'll give it a few hours to rest and taste it again. As much as the various commentary put down cooking the mixture I think it might help to scald it at least. So if sitting over night doesn't help I'll heat it.
1. Yes I have. Put mash in a pot, add 2 cups of liquid (I used one each milk and water), 1/4 cup sugar, and 1/4 tsp vanilla. Cook on low until smooth and creamy. It's sort of a "cream of rice" pudding.
athelind (@LJ) introduced me to something called "orchata" and it was nummy. Some googling for recipes revealed that it is more commonly spelled "horchata" and that it's very simple to make (and that everyone has their own recipe and opinion about what is "the right way").So I'm giving it a try.
2 cups rice (the original recipe says white or brown, I only have white on hand so that's what I'm using)
2.5 quarts water
1 tsp ground cinnamon (the original recipe has one stick, but we only have ground so...)
1 Tbsp vanilla
1 cup sugar (to taste really)
TIME
Wash the rice then cover it in cold water and let it soak for at least eight hours. I ended up leaving it for about eighteen.
Drain the rice and put it in the blender with enough water from the 2.5 quarts to cover (about 2 cups) and grind/puree/liquefy. If you're using ground cinnamon go ahead and add it in the blender to make it mix in easier. Dump the puree into a pot that will hold at least 3.5 quarts and use the remainder of the 2.5 quarts of water to rinse the blender into the pot. If you're using stick cinnamon, toss it into the pot. Cover and refrigerate for at least two hours.
Strain the mixture through a sieve. I feel there should be some use for the rice mash but I haven't thought of anything yet.1
Strain the mixture again through damp cheesecloth. Since I have none I attempted the damp coffee filter suggestion. Don't bother. It filters too well for this. I gently strained through the sieve again and resigned myself to some amount of grit.
Add vanilla and sugar, stir well (or in the case of a container that can be closed tightly, shake like hell) and chill.
The verdict? Not as good as I hoped. I'll give it a few hours to rest and taste it again. As much as the various commentary put down cooking the mixture I think it might help to scald it at least. So if sitting over night doesn't help I'll heat it.
1. Yes I have. Put mash in a pot, add 2 cups of liquid (I used one each milk and water), 1/4 cup sugar, and 1/4 tsp vanilla. Cook on low until smooth and creamy. It's sort of a "cream of rice" pudding.
