International Recipes and Cooking Around the World

Horchata de Arroz

Horchata de Arroz Recipe (Mexican sweet rice beverage)

(Mexican sweet rice beverage)

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Average: 3.8 (79 votes)

Horchata (or-CHA-tah) is a milky white, sweet beverage that was introduced to Spain by the Moors. The original Spanish version is made with ground tiger nuts and is especially popular in Valencia. In Latin America, where the tiger nut is not commonly available, pulverized rice is used. In Mexico, horchata is one of the most common aguas frescas and is ladled from large glass jars set in ice.

2 quarts


  • Rice -- 2 cups
  • Water -- 6 cups
  • Cinnamon -- 1/2 teaspoon
  • Sugar -- 1/3 cup
  • Vanilla -- 1 teaspoon


  1. Soak the rice overnight in 3 cups of the water. Add the rice, soaking water and cinnamon to a blender and puree until smooth, 2 or 3 minutes.
  2. Strain into a pitcher through a fine-mesh sieve or several layers of cheesecloth. There should be no grit or large particles in the liquid.
  3. Stir in the remaining 3 cups water, sugar and vanilla. Adjust sugar to taste and serve well chilled.


  • Horchata de Chufa (Spanish tiger nut beverage): The original Spanish version of horchata.
    • 1 pound chufa (tiger nuts)
    • 1 cup sugar
    • 2 1/2 quarts water
    • 1 cinnamon stick
    1. Wash the chufa well and rub off any hairy fibers.
    2. Soak for 12 hours in water to cover, and then discard the soaking water and rinse again.
    3. Puree the nuts in a blender with 1 or 2 cups of water. Pour into a pitcher and add the remaining 2 quarts of water and the cinnamon stick. Chill and soak another 2 hours.
    4. Strain through a fine-mesh sieve or 3 layers of damp cheesecloth to remove any grit and serve well chilled.
  • El Salvador: Flavored with ground morro seed (from the calabash tree gourd) and various spices.
  • Nicaragua and Honduras: Flavored with ground jícaro seeds (from the calabash tree gourd) and cocoa.
  • Mexico-Oaxaca: Tinted pink with a dollop of the pureed fruit of the prickly pear cactus (tuna in Spanish).
  • Other Possible Additions: A squeeze of lime juice, ground nutmeg, ground allspice.
  • Substitute 3 cups of milk for 3 cups of the water. Or use evaporated milk for a richer, creamier version.
  • Add 1/4 to 1/2 cup blanched, chopped almonds to the blender when pureeing the soaked rice.
  • Some recipes call for grinding the rice before soaking. Use a spice or coffee grinder to first pulverize the rice. Then add the water to soak. The soaking time can usually be cut in half when following this method.


  • These days horchata can be found pre-made in the refrigerated section of markets or as a powder in packets to be mixed with water or milk. In the homemade version, the rice settles out after a few hours. Stir to remix.
  • Other names for the drink are agua de horchata and horchata.




the horchata from el salvador is my favorite


when i made it no matter how many times i put in in the mesh strainer, it always had that rice goop!! so thanx!! now im gonna get an F on my spanish project.

That's what the directions say. If you didn't, you're going to have problems. I put mine through a fine-meshed strainer and never have a problem. Sorry 'bout that F!

you are not suppose to use a mesh strainer!!!!! it says cheesecloth or a coffee filter

Don't know how to follow instructions my dear. Enjoy your grade apparently you deserve it!!!!!!!!!! SMILE

I live alone so when I made this Horchada thing, I had to drink it all by myself and do you know what? It was WAY too filling! I spent the rest the night bloated and gassy. Thanx website people, I hope you’re happy that I was uncomfortably full for hours.

Try having some self control. Very few recipes are intended for 1 person to consume in a sitting.

does anyone know where to buy this from in australia?

Go to "" they have some Guatemalan breads and foods. they might have what you are looking for.

Can you use any kind of rice ????

I am from Barbados we make this but it's called Rice Tea and grated coconut is added and it's served hot as a breakfast cereal.
It taste much better with condensed milk

there is a high percentage of people that are lactose intolerant, which is sorta why the drink became popular in Spain because about 30% of people with Hispanic origins are Lactose intolerant. Which is why we prefer water.

Its stupid I know but I am gonna ask can I use minute rice to slow down the soaking time?

I used uncooked minute rice because that was all I had at the time. I don't know about the difference in soak time because
I soaked it overnight, but the drink turned out just fine.

to the makers of this website: i think that is awesome and i think that you should add more recipes. oh and i think that you shouldn't let these bad or mean comments b eon your website. i would not tolerate it, and you'd be surprised by that if you knew my age.

Good thing this isn't your site then. Let me guess, you're either 12 or 82 right?

Is there a way that you can cut the soaking time down because overnight seems like a long time to wait?

Read the last variation note. The rice can be ground to a powder in a coffee grinder to minimize soaking time. You might also try using rice flour. I haven't tried it myself, and the result might not be so good. But it's worth a try. Don't use glutinous rice flour though. That would probably give it the wrong texture.

To the person who wants to cut the process shorter
I would suggjest that you boil the rice for about an
hour or hour and a half then use one of the recipes
that you like most in this Horchata de aroz web page.

This article describes traditional rice water (Horchata) from Mexico, however, it is intended to describe Horchata from El Salvador, which it is NOT made from rice water but from a plant. Do not claim this to be Salvadorian horchata, it is not......

You need to read the recipe more closely. The main recipe is for Mexican horchata. Salvadoran horchata is described in the notes.

where does it ever say it is salvadorian?

I would like to have the recipe of Honduras Conserva de Coco

Is it possible to use rice milk instead?

I did not like the result, the rice milk has a really buttery or fatty texture and it took away from the authentic flavor that it should have had...

Can you use light brown sugar instead of white sugar? Thanks for letting us know the rice milk doesn't work that well that was a shortcut I was going to try. Is there a difference between USA cinnamon and the Mexican grown, is so what is it and what is it called?

I love this drink...It is very refreshing, I am a diebetic so I used Splenda and I could not tell the diference...Even if you are not a Diabetic, it is less calories..One thing, You should not alter the instructions, if you want to have drink the original Horchata..

I also, used this Horchata for the Christmas hollidays, placed it in a fruit punch bowl, and I added some Tequila Reposada..and It was a hit...Make sure you make a seperate batch for the kids.

I was thinking the same thing...but thought about soaking the rice in the Rice Milk or in Almond Milk.

I am making this for a school project and have never made it before. Is the rice just regular plain white rice or rice milk? please answer if you know. Thnx

when i make Hochata before i put it away to soak overnight i put some of the cinnamon, almonds and vanilla to soak in with the rice.

I have a question and hope that this does not ellict a nasty response similar to what I see on earlier posts:

What is the down side to cooking the rice and water in 1:8 ratio and then blending it ( and adding additional water) until the desired consistency is reached? I had difficulty straining the cooked rice and water concoction and resulted to just blending it. What I found is it makes an amazing, rich hot beverage when combined with various spices. It also worked great in Banana shakes and in a " Orange Julius".

Any thoughts?

I have tried making this, and when I strained it, the rice all stayed behind the cheese cloth, so I sort of had rice-infused water.

It didn't taste too good so I imagine that something went wrong. I only have a mini food processor rather than a blender, so perhaps it didn't blend fine enough?

Hi everyone,

The rice should NOT be cooked. That just makes a gloppy rice-pudding-y mess. People who are in a hurry to make horchata might want to relax a bit and plan ahead. It's best to let it sit overnight. Any method to hurry this along tends to defeat the purpose. Slow soaking makes the drink more nutritious.

Proper horchata doesn't use cow milk. In the process the rice + water becomes a milk.

I soak the rice with cinnamon STICKS (don't be stingy) overnight - at least 12 hours. Then I put it into a blender to grind and mix. Sometimes I let the ground mixture sit awhile longer after that. ALWAYS use a generous piece of cheesecloth (it's cheap!). You can use the cheesecloth to line a strainer for initial straining. The point is the cloth allows you to SQUEEZE out the liquid and the gathered fabric also contains the glop. Recycling: You can wash out the cheesecloth and re-use for another batch.

Yes, you can use brown sugar. In Mexico they use piloncillo, a brown natural cane sugar. (I prefer it.) You can buy it in the U.S. too. I add sugar to my personal taste; ditto for the vanilla and cinnamon. Yes, there is a difference between Mexican cinnamon (canela) and the typical one we know from the Far East. Google it for more info.

Horchata keeps for several days in the refrigerator so even if you are the only person who wants to drink it you don't have to do it in one sitting.

I always adjust recipes a bit. You may have to make horchata several times before you get the balance of sweet, cinnamon and liquid that you prefer. I hope this helps answer various questions.


i only know this drink as Arroz i was in Mexico for a while 3yrs
fishing for a company anyway the street vendors have this drink
almost everywhere i enjoy it very much ty for your time making this simple i've made it a few times now its great! rgrds captain

i want to make horchata for a school project. can i use minute rice or should i only use long grain?

For anything....ever.

Thank you so much for this recipe! Just made it and I love it! I will never have to pay a ridiculous sum of $$ again to enjoy the taste of horchata and I couldn't be happier. Now the only problem is that when my kids wake up and find it in the fridge tomorrow they'll know that I am now able to make it at home. Maybe I'll make it a once a month treat from now on.

How to make salvadoran horchata

god ilove tiger nuts!

This is not Salvadorian Horchata. Horchata is not Mexican. Salvadorean horchata is not made with rice.

Uh...yeah, Horchata is Mexican, elitist snob., it is not. It is a Spanish beverage - as in the country of Spain - as are most of the traditions that Mexicans (and Central American countries) claim as their own. Remember, Spain occupied these countries leaving behind their customs and traditions. I mean this with no disrespect or jabs, but if you are going to attack others you should get your facts straight. :)

Salvadoran horchata is described there.

I notice a few scolding comments that this isn't "Salvadorean" horchata. I'd just like to point out that the recipe doesn't say it's Salvadorean. In fact, it very plainly says "Mexican sweet rice beverage" right at the top of the recipe. Don't be so picky!

This recipe does not make 2 quarts. There are 32 oz in a quart which is 4 cups. This recipe calls for 6 cups of water Which is only a quart and a half. You need to adjust the ingredients accordingly if you really want 2 quarts.

The recipe calls for 6 cups of water and 2 cups of rice. Six plus two equals 8 cups, or 2 quarts. Some of the rice grit is strained out, but when you add in the 1/3 cup of sugar, you basically get 2 quarts.

Excellent recipe. Thank you so much for sharing this. We used to drink it when we would visit family in Mexicali, but we called it Agua de arroz, maybe it was just the easy way for us to say it-we were very little kids- and it has been my favorite, though I haven't found anything close living on the East coast. My first try turned out good. I think I will try soaking the cinnamon sticks with the rice over night. I also used brown sugar and it had that rich sweetness I remember, I will keep working on it. Thank you again!!!

We, Mexicali locals, call it "agua de arroz" :)