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Prep 5 mins
Cook 3 hrs
There is a small restaurant that I like to go to whenever I have the chance. Unfortunately, since it's about three hours away, I don't get to do so very often. One of the biggest draws for me is their Agua de Arroz, which means "Rice Water" in spanish. But to call it just simple rice water does it such a disservice. It is soooo much more than that! It is a sweet, creamy dessert drink that truly "makes" the meal. I tried it on a whim the first time. I had just walked away from the counter when I took a sip. I whirled around to my sister, who was right behind me, and said, "You have GOT to try this stuff!!!". So today I went searching for a recipe for Agua de Arroz...and found this. It haven't tried this specific recipe, but I will be soon! It sounds very much like the one that I had. NOTE: After trying this...it wasn't anything like the one I was looking for. It turned out to be this gooey, gelatinous...bleah. Since I can't delete the recipe, I thought I'd warn folks. Don't waste your ingredients.
- Mix all together ingredients and let stand 3 hours.
- Simmer for 1/2 hour.
- Let cool, then puree in a blender and strain through a cloth or fine-mesh strainer.
- Taste for sweetness and add sugar if necessary.
- Chill and serve over ice.
There's a difference between Horchata and Agua De Arroz. Agua De Arroz you clean the rice by adding water and draining it a couple of times. You then fill up the pot with one cup rice and 3 to 4 cups water and you add powdered or a stick of cinnamon to it (if you like, but not needed) & a pinch of salt. You heat and every 15 min you keep adding a bit of hot water if needed until the rice becomes soft and you have a lot more water than rice. You then drain or serve with rice and add sugar to taste. It's what mom used to give us when we had stomach aches or food poisoning and couldn't hold any food in. It has a lot of nutrients and at same time it's really refreshing and if you leave rice in it reminds me of a lighter version of arroz con leche. Which by the way, you can also add milk to the finished product to change it up a bit.
I think what you are trying to make is "Horchata" like dksbook said. I'm mexican born and raised and I also add milk and sometimes a little bit of vanilla. You have the right idea =)
This is actually a good recipe - the texture is there, but the flavor needed something. I added some vanilla, and I think it probably would have done well with some almonds. I'll definitely make it again, though, as it's so incredibly easy and workable. Thanks! :)