Guest guest Posted August 15, 2008 Report Share Posted August 15, 2008 Terrific article in yesterday's paper about aguas frescas, so I thought I'd share a recipe.... Horchata (makes 2 1/2 quarts) 4 cups long grain white rice 3 cinnamon sticks 1/4 cup agave nectar Chopped toasted pecans for granish (optional) Diced cantaloupe for garnish (optional) In a large bowl, combine the rice and cinnamon sticks. Bring 6 cups f water to a boil, then pour the hot water over the rice and cinnamon. Cover and allow to soak overnight. In a blender, puree the rice mixture (including the cinnamon sticks); this will need to be done in batches. Strain the mixture through a mesh strainer lined with a triple layer of cheesecloth (or a chinois). Stir in 6 cups of cold water, or adjust consistency to taste. Adjust the sweetness to taste with additional agave nectar, if desired. Just before serving, stir the horchata vigorously. Serve over ice and garnish, if desired, with a few chopped toasted pecans or a sprinkle of diced cantaloupe. This will keep for 3 days, refrigerated. PER SERVING (8 oz.): 94 calories; 1.5 g. protein; 19 g. carbohydrates; 0 fiber; 0 fat; 0 saturated fat; 0 cholesterol; 5 mg. sodium --Adapted from of Oaxacalifornia in Los Angeles There are also recipes for Strawberry-Jamaica Agua Fresca, Cucumber-Lime Agua Fresca, and Watermelon-Lime Agua Fresca. Ev Quote Link to comment Share on other sites More sharing options...
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