Black Rice Horchata
Ingredients
- 1 cup Agriko black rice
- 5 cups water
- 1/2 cup raw almonds
- 1 cinnamon stick Ceylon cinnamon
- 4-5 tbsp organic cane sugar or agave nectar
- 1/4 tsp vanilla extract
- pinch sea salt
- 1 cup unsweetened almond milk or coconut milk
Instructions
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Rinse Agriko black rice under cold water until water runs clear, then toast in a dry skillet over medium heat for 3-4 minutes until fragrant.
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In a medium saucepan, bring 5 cups of water to a boil, add toasted black rice and cinnamon stick, then reduce heat and simmer for 35-40 minutes until rice is very soft and water is deeply colored.
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Soak raw almonds in the hot rice mixture for the final 10 minutes of cooking to soften them.
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Remove cinnamon stick and pour the entire rice mixture (rice and liquid) into a blender, working in batches if needed, until completely smooth and creamy.
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Strain the blended mixture through a fine-mesh sieve or cheesecloth, pressing gently to extract all liquid; discard solids.
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Stir in sugar, vanilla extract, sea salt, and almond milk until well combined, then refrigerate for at least 1 hour.
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Serve over ice in tall glasses, stirring well before each pour, and optionally garnish with a cinnamon stick or a sprinkle of ground cinnamon.
For the creamiest texture, blend the rice mixture thoroughly and don't skip the straining step. Make a larger batch and store refrigerated for up to 5 days—stir well before serving as natural settling occurs.
Nutrition Highlights
- High in anthocyanin antioxidants from black rice
- Rich in fiber for digestive health
- Excellent source of plant-based protein
- Contains magnesium and iron
- Lower glycemic index than white rice horchata
More Agriko Black Rice Recipes
Made with
Agriko Black Rice
Organically grown in Dumingag, Zamboanga del Sur — from our family farm to your table.
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