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Monday, April 13, 2015

HORCHATA WITH A VALENCIAN RECIPE MADE WITH RICE

Chufa or Tiger Nut tubers
Photo from; John and Anni Wingings
L. hordeāta (made with barley) fr. hordeum (barley), Fr. arjai (fr. ordí [barley]), MEng orgeate, Eng. orgeat, (OCast ordiat) a cooling drink originally made with barley. See blog titled hordate published April 15, 2015.

Later nuts of various types were used. It was a common drink among Hispano-Arabs, especially in Cordova by the 10th C at least using the tiger nut tubers or chufas (L. Cyperus esculentus), which was the forerunner of the tiger nut milk or horchata drunk in Valencia today. In 15th C. Castile, it was made from orange flower water and barley, almonds or other nuts while in England it became almond milk.

Later, Valencians substituted barley with rice as it was more economical for them due to the large production there. It is served cold especially in summer. See chufa and hordiat.

[Arjona. 1983:30; ES: Chufa. Jun 12, 05; and Groundes-Peace. 1971:118]
http://allrecipes.com.mx/receta/774/horchata-de-arroz.aspx
all recipes Mexico]

RICE HORCHATA ADAPTED FROM CARMEN ALONSO’S VALENCIAN RECIPE FOR HORCHATA DE ARROZ
[1]

Ingredients

Perfect for a Hot Summer Day!
Photo by: Lord-Williams
1 c washed rice

1 can condensed milk
1 can evaporated milk
1 cinnamon stick
sugar to taste (optional)

Garnish;

ground cinnamon

Preparation
Place the rice in a large bowl with 2 ½ qts water. Let soak at least one hour. Liquefy this in a food processor with ½ qt of the water used for soaking, condensed milk and evaporated milk and one cinnamon tube.
Pour the rice liquid into the bowl used to soak the rice and mix well. Strain through a cheesecloth and pour this into a glass pitcher or bottle.
Add sugar, if desired, and stir well. Refrigerate and serve in glasses with ice sprinkled with ground cinnamon on top.


[1] Horchata with tiger nuts is the most common in Valencia, Carmen Alonso’s recipe is a good backup when the nuts are not available.


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