This toasted rice drink, traditionally served in the Mexican state of Campeche, is one of many varieties of horchata commonly enjoyed in Latin American cultures. We like making this horchata de arroz tostado recipe from Fany Gerson—the Brooklyn-based chef behind Fan-Fan Doughnuts, confection company La Newyorkina, and Mexican restaurant Mijo—whenever a refreshingly sweet sip is in order. For the cinnamon stick and ground cinnamon, Gerson recommends Ceylon for its mild flavor and subtle sweetness.
- ⅓ cup uncooked medium- or long-grain rice
- One 1-in. cinnamon stick, preferably Ceylon
- ¼ cup granulated sugar
- ½ tsp. vanilla extract
- Ground cinnamon, preferably Ceylon, for garnish
Continue to Next Story