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Refreshing Rice Drink: Horchata de Arroz by Karen Hursh Graber © 2003

Horchata, which must be served ice cold, can be made with either cantaloupe melon seeds or rice. This version, made with rice, is more common and especially popular during the hot months.


  • 1 cup rice
  • 2 quarts water, plus water for soaking
  • 1 cup sugar
  • pinch cinnamon, or to taste
  • juice of ½ lime


Place the rice in a colander and rinse it under running water until the water runs clear. Soak the rice in a bowl, with sufficient water to cover, for three hours.

Drain off the soaking water and place the rice in a large pot with the two quarts of water. Boil until the rice is cooked. Allow to cool, then push the rice through a strainer with a wooden spoon, along with the water left in the cooking pot.

Add the sugar, cinnamon and lime juice, stirring to dissolve the sugar. Serve ice cold. Makes 2 quarts.

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Published or Updated on: January 1, 2003 by Karen Hursh Graber © 2008
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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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