4 Serves
84 Mins
Combine white rice and cinnamon sticks in a bowl with hot water and let soak for at least one hour to soften the grains.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
18 µg / 400 µgCalcium
53 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
143 mg / 1,250 mgPotassium
123 mg / 4,700 mgSodium
381 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
2 g / 28 gSugar
25 g / 50 gSaturated Fat
1 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
59 gAlcohol
0 g
Transfer the soaked rice, cinnamon, and soaking water into a blender and process until the mixture is completely smooth.
Strain the blended mixture through a fine mesh strainer or cheesecloth into a pitcher to remove any coarse solids.
Stir in sugar and vanilla extract until fully dissolved, then chill the horchata in the refrigerator before serving over ice.
13
g124
g35
g
American
