Toasted Coconut Horchata

Name: Toasted Coconut Horchata
Prep time: 12 h
Cook time: 12 h
Total time: 12 h
Yield: 4
Cuisine: Global
Ingredients: 1 cinnamon stick (optional); 4 servings Ground cinnamon; 4 servings Ice; 4 servings Extra water or milk, as desired; 79 milliliters sugar; 79 milliliters unsweetened coconut flakes; 710 milliliters warm tap water; 158 milliliters long grain white rice

Watching your figure? This gluten free and vegetarian recipe has 380 calories, 10g of protein, and 13g of fat per serving. This recipe serves 4. This recipe covers 13% of your daily requirements of vitamins and minerals. Many people made this recipe, and 113 would say it hit the spot. Head to the store and pick up rice, sugar, coconut flakes, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 12 hours.

Instructions

For the Horchata: Preheat the oven to 350°F.

Equipment you will use

Oven

Place the rice in a blender and blend on high speed until it resembles coarse cornmeal, 15 to 20 seconds.

Ingredients you will need

Cornmeal

Rice

Equipment you will use

Blender

Transfer to a large bowl and set aside.

Equipment you will use

Bowl

Spread coconut flakes in a baking dish and transfer to oven.

Ingredients you will need

Coconut Flakes

Spread

Equipment you will use

Baking Pan

Oven

Bake until lightly toasted and golden brown around the edges, 1 to 3 minutes.

Equipment you will use

Oven

Place toasted coconut flakes in the bowl with the pulverized rice and cover with 3 cups water. Refrigerate overnight.

Ingredients you will need

Coconut Flakes

Water

Rice

Equipment you will use

Bowl

The next day, transfer mixture to a blender and blend on high speed until only very fine pieces of rice are visible, about 2 minutes. Strain into a large bowl through a fine mesh strainer lined with a double-layer of cheesecloth.

Ingredients you will need

Rice

Equipment you will use

Sieve