Brown Rice Horchata

Serves: 
5 servings

Horchata is a general term for a number of beverages served in Latin America. This horchata contains brown rice, cinnamon sticks, sugar and vanilla.

Ingredients

1 cup brown rice, rinsed
4 cups cold water
2 cinnamon sticks
1 cup whole milk (can substitute almond milk for lactose intolerance)
1/3 cup raw sugar
1 tsp. vanilla extract
1/2 tsp. ground cinnamon (additional for sprinkling)
 

Steps

1. Soak rice overnight with cinnamon sticks in water. The next day, discard cinnamon sticks and blend rice and water in blender for 5 mins. to ensure mixture is puréed well.

2. Pass twice through fine mesh sieve and discard additional rice pulp. Pour rice and water mixture into pitcher.

3. Add milk, sugar, cinnamon and vanilla and stir well. Refrigerate until ready to serve. For service: Fill glass with ice, pour Horchata into glass and sprinkle with a little cinnamon.

Recipe by Aramark Lifeworks
 

More From FoodService Director

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

FSD Resources