Quick & Easy Horchata

Quick & Easy Horchata might be a good recipe to expand your side dish repertoire. This recipe makes 6 servings with 279 calories, 7g of protein, and 13g of fat each. For 72 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of vanillan extract, water, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Life Made Simple. This recipe is liked by 10 foodies and cooks. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 44%. This score is solid. Quick & Healthy Horchata, Quick and Easy – Homemade Tomato Soup – there is nothing like fresh hot soup to have for a quick dinner, and Horchata are very similar to this recipe.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 25 minutes

 

Ingredients:

½ c. uncooked white rice

1 c. water

1 c. almond milk or coconut milk

2 cinnamon sticks

¾ tsp. ground cinnamon

pinch of salt

4 c. whole milk

1½ tsp. vanilla extract

1/3 c. Zulka Morena pure cane sugar

Equipment:

pot

blender

sieve

Cooking instruction summary:

In a medium size pot, combine the rice, water, almond milk, cinnamon sticks, cinnamon, and salt, bring to a boil. Reduce the heat to a low simmer, cover, and allow to cook for 25 minutes. Remove from heat and allow the mixture to cool to room temperature. Remove the cinnamon sticks and add the rice mixture to a blender along with the remaining ingredients. Blend on high for 1 to 3 minutes until very smooth. If you prefer a smooth consistency, pour over a mesh sieve into a large pitcher or pour in as-is. Chill until ready to serve.

 

Step by step:


1. In a medium size pot, combine the rice, water, almond milk, cinnamon sticks, cinnamon, and salt, bring to a boil. Reduce the heat to a low simmer, cover, and allow to cook for 25 minutes.

2. Remove from heat and allow the mixture to cool to room temperature.

3. Remove the cinnamon sticks and add the rice mixture to a blender along with the remaining ingredients. Blend on high for 1 to 3 minutes until very smooth.

4. If you prefer a smooth consistency, pour over a mesh sieve into a large pitcher or pour in as-is. Chill until ready to serve.


Nutrition Information:

Quickview
279k Calories
7g Protein
13g Total Fat
33g Carbs
6% Health Score
Limit These
Calories
279k
14%

Fat
13g
21%

  Saturated Fat
10g
64%

Carbohydrates
33g
11%

  Sugar
19g
22%

Cholesterol
16mg
5%

Sodium
84mg
4%

Alcohol
0.36g
2%

Get Enough Of These
Protein
7g
14%

Manganese
0.73mg
36%

Calcium
211mg
21%

Phosphorus
191mg
19%

Vitamin B2
0.29mg
17%

Vitamin D
2µg
14%

Vitamin B12
0.73µg
12%

Selenium
8µg
12%

Magnesium
38mg
10%

Potassium
323mg
9%

Iron
1mg
9%

Copper
0.17mg
9%

Vitamin B5
0.83mg
8%

Zinc
1mg
7%

Vitamin B1
0.09mg
6%

Vitamin A
267IU
5%

Vitamin B6
0.1mg
5%

Fiber
0.99g
4%

Folate
14µg
4%

Vitamin B3
0.66mg
3%

Vitamin E
0.17mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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