Ingredients
Method
- Soak the rice, cinnamon sticks, and dates in enough water to cover overnight, at least 8 hours. The rice will be tender but not soft. When you're ready to blend, strain and discard the cinnamon sticks.
- Add rice and dates to a blender or food processor and blend for a few seconds first, just to break up the rice. Gradually add 3 cups of water, blending after each addition to prevent splashing until the liquid is smooth and slightly frothy. You can add additional sweetener (such as maple syrup), a pinch of pink Himalayan sea salt, and/or cinnamon at this stage to suit your taste.
- Fit a large-mouth glass jar with a piece of cheesecloth or an old pair of pantyhose to strain. Slowly pour the liquid through the strainer, squeezing the liquid through so that only the pulp remains in the cloth. This is sort of messy, so you may wish to set the glass inside another sturdy bowl or in the sink to catch all the liquid. Set aside the pulp in a separate container and refrigerate until ready to eat or prepare for another dish. Once all the liquid is strained, refrigerate the milk in a sealed jar to chill. Milk will stay fresh for 3-5 days, and you should shake the jar before serving.
- For the matcha variation, prepare a matcha tea base by whisking 1/2 tsp. dry powder in a glass jar to break up clumps. Add about 1/2 cup boiling water, and whisk to make tea. Chill for a few hours until ready to serve.
- Add ice to fill the jar, then pour about 1/2 cup (or more to suit taste) of the horchata into the glass. Cover tightly and shake to mix.
Notes
Rice pulp breakfast porridge couldn't be simpler to make. Just combine 1/4 cup pulp with 1/2 banana and mash to form a creamy consistency.
Top with a splash of milk, cinnamon, raisins, or any topping (nuts, fruit, etc.) of your choice.