Horchata I
By: Anonymous
Published: Tuesday, December 8, 2009 - 10:40pm

Ingredients




1 quart Nonfat milk
2 quarts Water
4 Cinnamon sticks
1/4 cup Rice flour
cup (or ⅓  raw white rice powdered in a blender)
3/4 cup Sugar
1 tablespoon Vanilla extract

Preparation

1 Pour the milk into a wide skillet and bring to a boil. Reduce to a simmer and cook, stirring frequently, until reduced by half, 20 to 30 minutes. Strain into a large saucepan and add the water and cinnamon sticks. Bring to a boil, reduce to a simmer and cook 5 minutes. Remove from the heat and let sit 15 minutes. Remove the cinnamon sticks and reserve. 2 Combine the rice flour, sugar and vanilla in a bowl. Pour in the milk mixture and whisk to incorporate well. Refrigerate at least 4 hours. Then pour the liquid into a pitcher, discarding the sediment that has settled on the bottom of the bowl. Serve cold over ice, with the cinnamon sticks as stirrers. 3 This recipe yields about 3 quarts.