- 2 cups rice
- 6 cups water
- 1/2 teaspoon cinnamon
- 1/3 cup sugar
- 1 teaspoon vanilla
- Soak the rice overnight in 3 cups of the water. Add the rice, soaking water and cinnamon to a blender and puree until smooth, 2-3 minutes.
- Strain into a pitcher through a fine-meshed sieve or several layers of cheesecloth. There should be no grit or large particles in the liquid.
- Stir in the remaining 3 cups water, sugar and vanilla. Adjust sugar to taste and serve well chilled.
Horchata in El Salvador is made with morro seed (from the calabash tree ground). Morro is hard to find in the United States. So people just use rice here. The taste is similar, but it’s more sweeter flavor with morro seed then with rice. Horchata is a drink that is always available at my house. When my family travels to El Salvador we bring morro seed back with us. The morro seed we bring back with us is grown in my uncles farm.