Candida Diet Friendly Coconut Horchata

Total time8 hr 15 min

Prep time15 min

Cook time0 min

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Ingredients

4 servings

1 cup long-grain white rice, uncooked
4 cup water
1 can (13.5 oz) full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz Native Forest Unsweetened Organic Coconut Milk Simple, 13.5 fl oz
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3 tbsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp ground nutmeg (optional)

For serving

ice, for serving
ground cinnamon, for dusting (optional)

Instructions

1
Combine the rice and 2 cups of soaking water in a bowl or pitcher. Cover and refrigerate for at least 8 hours or overnight, until the rice has softened and the water is cloudy and starchy.
2
Pour the soaked rice and all of its soaking liquid into a blender. Add the coconut milk, 2 cups cold water, sugar, vanilla extract, ground cinnamon, and ground nutmeg if using. Blend on high for 1–2 minutes, until the mixture is as smooth as possible and no large rice pieces remain.

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