0 (0)


Morelos Rice Horchata

Morelos Rice Horchata
Camily Tsai / For The Times

This recipe is inspired by the fragrant short-grain rice from Morelos, Mexico. Starting from that ingredient, I only add the essentials: filtered water, canela and piloncillo (although, if you want an even more floral horchata, use honey from the Yucatán). ... Read more

Total time: 10 minutes, plus overnight soaking | Makes 7 cups
  • 4 cups short-grain white rice from Morelos, or jasmine rice
  • 2 sticks canela (Mexican cinnamon)
  • ⅔ cup grated or finely chopped piloncillo (4 ounces) or packed dark brown sugar, or honey, plus more to taste
  • 8 cups filtered water
  • ½ teaspoon sea salt

Step 1Combine all the ingredients in a blender and puree on high for 30 seconds to break up the rice.

Step 2Turn off the blender and refrigerate the mixture in the blender overnight, or at least 8 hours.

Step 3When ready to serve, re-blend the mixture.

Step 4Pour it through a fine mesh strainer then pour it through a layer of cheesecloth to remove any remaining sediment.

Step 5Taste and add more sugar, if you like. Serve the horchata over ice.


Macadamia/cashew/almond: Replace 2 cups of the rice with 2 cups unsalted macadamia nuts, cashews, or blanched almonds.

L.A.-style: Replace 4 cups of the water with 4 cups canned evaporated milk.

Spanish-style: Replace the rice with 4 cups tigernuts (you can purchase them online).


Teddy’s chicken rice recipe
Teddy’s chicken rice recipe

Mandarin parfait with candied ginger
Mandarin parfait with candied ginger

Overnight coffeecake
Overnight coffeecake

Citrus-infused sake
Citrus-infused sake

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Drinks

Jitlada's Thai tea
Backroom Mob
Heavenly eggnog (plus variations)
Black Mystique