Morelos Rice Horchata

Time 10 minutes
Yields Makes 7 cups
Morelos Rice Horchata
(Camily Tsai / For The Times)

Combine all the ingredients in a blender and puree on high for 30 seconds to break up the rice.


Turn off the blender and refrigerate the mixture in the blender overnight, or at least 8 hours.


When ready to serve, re-blend the mixture.


Pour it through a fine mesh strainer then pour it through a layer of cheesecloth to remove any remaining sediment.


Taste and add more sugar, if you like. Serve the horchata over ice.

Macadamia/cashew/almond: Replace 2 cups of the rice with 2 cups unsalted macadamia nuts, cashews, or blanched almonds. L.A.-style: Replace 4 cups of the water with 4 cups canned evaporated milk. Spanish-style: Replace the rice with 4 cups tigernuts (you can purchase them online).

Ben Mims is the cooking columnist for the Los Angeles Times. He has written three cookbooks and has worked as a food editor and recipe developer for several food media publications, such as Lucky Peach, Food & Wine, Saveur, Food Network and Buzzfeed/Tasty.
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