Years ago when Younger Daughter was just out of boot camp in Great Lakes, Illinois, she stopped in a Mexican grocery store and discovered the drink horchata.
She loved it, but hardly ever had it again, especially during the years she was in Japan. So while visiting us, she decided to try her hand at making some. She used this recipe.
Here are the ingredients: Milk, rice, cinnamon, nutmeg, and sweetened condensed milk (and an empty container).
To the rice...
...she added the milk, condensed milk, and spices.
Next, hot water.
She stirred everything, then covered the bowl and put it in the refrigerator overnight.
The next morning she strained out the solids and reserved the liquid.
To the blender, she added the rice with some of the reserved liquid.
As it turned out, the blender wouldn't churn with so much rice in it, so she had to blend it in two batches.
Then it was back through the strainer again.
What remained in the strainer was a sort of viscous blobby ball of starch.
She re-blended it with a bit of liquid, and after that it strained through.
After this, it was a simple matter of pouring the horchata into jars and chilling it in the fridge.
A sprinkle of cinnamon, and it was ready to drink. A very delicious and refreshing summer treat!
This sounds so good, I will have to try it soon.
ReplyDeleteHow bout some hormicha
ReplyDeleteAll the recipe variations look good, especially with Kalua. And, I'll bet you could freeze this. Even more refreshing in summer!
ReplyDeleteWonder if growing up in a rural setting gave YD an adventurous spirit?
Sounds like liquid rice pudding.
ReplyDeleteOr diabetes in a glass. Our diabetes rate in the US is certainly nothing to be particularly proud of (around 11% of the population, incurring multiple tens of billions of dollars in medical costs annually), but Mexico's rate is about half again as high (17%), and this is one of the reasons why: it's sugar water, plain and simple (starch is just a long chain of sugar molecules). Rice is fairly high-glycemic to begin with, and pulverizing it into fine particles like this has the same effect as grinding drugs to a powder: it hits all at once. The insulin spike is swift and recovery to normal levels is slow. The resulting inflammation is at the root of most of what are sometimes called "lifestyle diseases" -- diabetes, Alzheimer's, cancer, autoimmune disorders and the like. 150 years ago, people tended to die of infectious diseases; nowadays the government- and Big Ag-funded Food Pyramid has swung the death statistics toward these non-infectious, chronic disorders that could all be prevented by changing our diets back to the minimally processed whole foods that our ancestors consumed.
DeleteYD is still young enough that her metabolism can probably handle this sort of abuse for a while. Lord knows, I beat mine up with high-sugar foods for a couple of decades before I started showing symptoms, and a few more decades before the inflammation manifested in a heart incident. I survived that, but I'm here to tell you that when you're more than a decade older than Don and Patrice it's hard to roll back decades of bad decisions.
-- Glacier Country Guy
Indeed! Those things catch up with a person over time. I did not think that I could live without my southern sweet tea or caramel coffee. Yet, here I am, 6 weeks after a come-to-Jesus meeting in the doctor's office about my hemoglobin A1c, enjoying unsweetened tea and coffee with just a touch of cream. No grains, no starchy veggies. This time, I know that this isn't a low carb 'diet' but a permanent change that I have to make.
DeleteHornitas isn't bad either. Just a pinch of salt and lime juice, or sweet and sour and triple sec for a full margarita. Interesting recipe.
ReplyDeleteSounds delicious! I wouldn't mind trying that myself!
ReplyDeleteGlacier Country Guy's cautions are noted, but as Grandma used to say, "Everything in moderation!" :)