Last week I published the Honeydew-Lemongrass Agua Fresca. Another Agua Fresca is the traditional Horchata. You may know it from Mexican restaurants and food stands – it’s the delicious white cinnamon drink served chilled! Made with rice, almonds, sugar and cinnamon, it’s a refreshing drink in a totally different way than the fruit frescas.
1 cup long-grain white rice
1 cinnamon stick
1/2 cup sliced almonds
4 cups water
1/3 cup sugar, or to taste (I used about 1 Tbsp agave syrup)
Ice, for serving
In a food processor, blend rice and cinnamon until it resembles coarse meal. Transfer to a large bowl and add almonds. Cover with water and refrigerate overnight. (I could not get the rice to break down, and soaked it for about 48 hours.)
Transfer mixture to a blender, add sugar and blend until finely pureed. Strain mixture through cheesecloth or mesh strainer; discard pulp. Refrigerate until ready to serve. Stir and serve over ice.
This is great as a chilled summer dessert! Creamy rice pudding, sweetened naturally by milk and cinnamon, topped with chopped mango – a delicious balance of tart and sweet. The dish draws on Indian and Scandinavian flavors, where both cardamom, cinnamon and rice are staple ingredients in a variety of dishes.
6 cups whole milk (or coconut milk if you prefer)
1/3 cup uncooked basmati rice
1/2 cup full fat coconut milk
1/2 tsp ground cardamom
1/2 tsp ground cinnamon + more for garnish
2 cups chopped peeled mango (about 2 large mangos)
Combine whole milk and rice in large saucepan over medium heat and bring to a boil, stirring constantly.
Reduce heat and gently boil for 40 minutes or until mixture thickens
Stir in coconut milk, cardamom and cinnamon and cook for 5 minutes, stirring constantly
Spoon~1/2 cup servings into dessert bowls (makes 8 servings)