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Refreshing Mexican rice beverage: Horchata de arroz by Karen Hursh Graber © 2003

Horchata is one of the most common table drinks in Mexico, usually served in pitchers to accompany the main meal, and is classified as an agua, like many Mexican fruit drinks. In some areas, horchata is made with dried melon seeds instead of rice. The following recipe is adapted from Adela Fernandez' La Cocina Tradicional Mexicana.


  • 1 cup uncooked rice
  • 2 quarts water
  • 1/8 teaspoon powdered cinnamon
  • juice of ½ lime
  • 1 cup sugar, or to taste

In a wire mesh strainer, rinse the rice under running water. Place it in bowl with water to cover and let it soak for 3 hours. Drain the rice.

Place the drained rice in a large saucepan with the 2 quarts of water, bring to a boil and cook until the rice is tender. Allow to cool, then pour the rice water through a wire mesh strainer into a pitcher, pressing to extract as much liquid as possible.

Add the cinnamon, lime juice and sugar, stirring to dissolve sugar. Serve very cold.


Link to source articles
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Published or Updated on: January 1, 2003 by Karen Hursh Graber © 2008
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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