The Creamiest Horchata

Name: Horchata Blanca (White Rice Drink)
Prep time: PT0D0H0M
Cook time: PT0D0H10M
Total time: PT0D0H10M
Yield: 4
Ingredients: ⅓ cup uncooked medium- or long-grain rice; One 1-in. cinnamon stick, preferably Ceylon; ½ tsp. vanilla extract; 14 oz. condensed milk; 12 oz. evaporated milk; Ground cinnamon, preferably Ceylon, for garnish

A double whammy of condensed and evaporated milk makes this Mexican rice drink decadent enough to be dessert.

Serves
4
Time
10 minutes

PHOTOGRAPHY BY MURRAY HALL; FOOD STYLING BY JESSIE YUCHEN

By Fany Gerson

Updated on October 5, 2023

Fany Gerson, the Brooklyn-based chef behind Fan-Fan Doughnuts, confection company La Newyorkina, and Mexican restaurant Mijo, drew inspiration from horchata, a category of beverages popular in many Latin American cultures, to develop this rice drink. Gerson’s creamy and sweet horchata blanca recipe, which she named for its pure white color, makes a delightful dessert—and is equally satisfying served hot or cold. For the cinnamon stick and ground cinnamon, Gerson recommends Ceylon for its mild flavor and subtle sweetness.

Ingredients

⅓ cup uncooked medium- or long-grain rice
One 1-in. cinnamon stick, preferably Ceylon
½ tsp. vanilla extract
14 oz. condensed milk
12 oz. evaporated milk
Ground cinnamon, preferably Ceylon, for garnish

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Instructions

Step 1

In a skillet set over medium-low heat, toast the rice and cinnamon stick, stirring occasionally, until they release a nutty aroma, about 5 minutes. Transfer to a blender and process into a fine powder. Add the vanilla, condensed milk, evaporated milk, and 4 cups of water and blend well. Set a wet cheesecloth over a pitcher and strain in the rice mixture (discard the sediment). Set in the fridge to chill completely.

Step 2

To serve cold, pour the horchata into glasses filled with ice. To serve hot, warm the horchata in a pot set over medium heat and pour into mugs. Garnish with ground cinnamon just before serving.

In a skillet set over medium-low heat, toast the rice and cinnamon stick, stirring occasionally, until they release a nutty aroma, about 5 minutes. Transfer to a blender and process into a fine powder. Add the vanilla, condensed milk, evaporated milk, and 4 cups of water and blend well. Set a wet cheesecloth over a pitcher and strain in the rice mixture (discard the sediment). Set in the fridge to chill completely.
To serve cold, pour the horchata into glasses filled with ice. To serve hot, warm the horchata in a pot set over medium heat and pour into mugs. Garnish with ground cinnamon just before serving.