One of my favorite things about traveling to Nicaragua is enjoying “la comida Nica,” as Nicaraguans call their local cuisine. I remember the first time I was given Horchata de Arroz, I thanked my host for the drink and looked into the cup, wondering just what it was. He must have been reading my mind, because it was at that moment that he told me it was a sweet rice drink. I mustered a weak smile. A drink… made out of rice?!?! I didn’t expect it to be bad, but I didn’t expect it to be as good as it was! Since that day, I am always on the lookout for Horchata de Arroz, although I still don’t think I have ever had one quite as good as my first.
A friend suggested the recipe below, and it is pretty decent. I know it is originally a Mexican drink, and there are several variations, so I am open to suggestions.
Help this Gringo make the best Horchata de Arroz a white man can!
2 cups rice
6 cups water
½ teaspoon cinnamon
1/3 cup of sugar
1 teaspoon of vanilla
Ground jícaro seeds (from the Calabash tree gourd) to taste
Cocoa (optional)
Soak the rice in 3 cups of water overnight. Blend the rice and water used for soaking together with the cinnamon; puree until smooth.
Using a fine-meshed sieve strain the mixture into a pitcher, separating out any grit or large particles.
Add the last 3 cups of water, sugar, vanilla, jícaro seeds and cocoa.
Serve chilled.
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