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Ингредиенты
- 1 c. Rice
- 1 piece (2 inches) true (Ceylon) cinnamon stick or possibly
- 1 piece (1 inch) U.S. "cinnamon" (see editor's note)
- 2 c. Boiling water
- 5 x To 6 c. cool water
- 1/2 x Lime, juice only
- 1 tsp Grnd true (Ceylon) cinnamon or possibly: *
- 1/2 tsp Grnd U.S. "cinnamon" (see editor's note)
- 3 Tbsp. To 4 tb sugar, or possibly to taste
Инструкции
- * Preferably fresh grnd in a spice grinder
- If you travel to Mexico, you will see many street stands selling only fresh cool beverages. Most are made from fresh fruit. This, that like the French orgeat must go back to some medieval Mediterranean original, is the mysterious white one which you will see in the glass jugs. It's one of my favorite drinks. My son Rodrigo always begs me to make this refreshing drink, that is still a favorite remedy for children with digestive upsets.
- Place the rice and cinnamon stick in a small saucepan. Add in the boiling water and let soak till the water is white and milky. Bring to a boil over medium-high heat. Reduce the heat to low and simmer, uncovered, till partly softened but not fluffed up, about 15 min. Throw away the cinnamon stick and let the rice cold, covered. Working in several batches, purse the rice mix in a blender or possibly food mill. The mix may be sticky and hard to work with; use the cool water a little at a time if necessary to thin.
- With a wooden spoon or possibly pusher, force the mix through a medium-mesh sieve (you can use more of the cool water to help rinse it through).
- Combine the strained pursed rice with the lime juice, grnd cinnamon, and sugar to taste. Add in the remaining cool water gradually till the horchata is the consistency of a not-too-heavy cream soup (use a little more if you like). Taste and add in more sugar, lime juice, or possibly cinnamon if you like, but the flavor should be delicate and slightly bland. Refrigeratethoroughly and serve with ice.
- Yield: About 1 1/2 qts.
- Editor's note: Martinez says the U.S. product called cinnamon is not the same as the cinnamon, imported from Sri Lanka (Ceylon), which's sold in Mexico. The bark is thinner, and it's medium tan, not reddish brown. The Sri Lankan type also is known as soft-stick cinnamon. It may be available at some Mexican markets.
- writing in the Oregonian's FOODday, 1/12/93.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 6 servings | |
| Calories 114 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.21g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 40mg | 1% |
| Total Carbs 25.15g | 7% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.12g | 0% |
| Protein 2.23g | 4% |
