Horchata (Rice Milk) with Xiotilla Cactus
Adapted from a traditional Oaxacan recipe by Abigail Mendoza. The rice is traditionally ground to a paste on a stone metate, but it can be successfully ground in a blender.
Makes 10 glasses
- 3 cups- water
1 cup- rice, preferably Mexican medium grain or standard long grain
1- stick cinnamon (preferably Mexican), 2 inches long and 1/2 inch wide, broken in 4 pieces
2- large ripe red cactus fruits or 6 small native xiotillas (substitute 1/2 cup finely diced cantalope)
2 1/4 quarts- cold water
1 cup- sugar or to taste
1 cup- toasted pecans, chopped
- Soak rice in 3 cups water for 3 hours
- Strain rice and discard water.
- In a blender, combine in batches 1/4 cup rice, one of the four cinnamon pieces, and 2 cups cold water. Process from low to high speed.
- Pour liquid through a medium strainer into a large jug or small bucket.
- Repeat blending process until all rice and cinnamon are ground.
- Cut cactus fruit in half and scoop out pulp. Mash with a fork or potato masher.
- Mix rice mixture with remaining cold water. Add fruit and sugar.
- Add 1 tablespoon chopped pecans to each glass before serving.
- Serve with a spoon.
Recipe compliments of the Casa Sagrada