Makes 8 cups
Note: To make rice flour, place 3 to 4 tablespoons of white or brown rice in a spice grinder, and pulse until pulverized.
Ingredients:
2 tablespoons white or brown rice flour
1 small cinnamon stick or 1½ teaspoons ground cinnamon
1 cup almond milk
½ teaspoon vanilla extract
1¼ pounds strawberries, washed and hulled
¾ cup sweetened condensed milk
6 cups water, divided
Directions:
- Place the rice flour, cinnamon stick and almond milk in a blender or food processor, and process until cinnamon is pulverized. Pour into a small saucepan and warm over medium-high heat until it starts to boil. Add vanilla extract, turn heat off and set aside.
- In a food processor or blender, combine the strawberries (save a few extras for garnishing), condensed milk and 1 cup water. Mix until strawberries are well integrated and as smooth as possible.
- Add water to a large pitcher. Using a fine-meshed strainer lined with cheesecloth or a coffee filter, strain the cooled rice flour mixture into the water. Pour in the strawberry-condensed milk mixture and mix well. Adjust for sweetness and chill.
- Serve horchata over ice, garnished with sliced strawberries.
— Courtesy Silvia Martinez, www.mamalatinatips.com; this recipe was created for the California Strawberry Commission