Eosinophilic Esophagitis Friendly Vegan Horchata
Total time8 hr 10 min
Prep time10 min
Cook time0 min
4.8(29)
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Learn more →Ingredients
4 servings
- 1 cup long-grain white rice, uncooked
- 1 cinnamon stick (about 3 inches)
- 2 cups water, for soaking
- 2 cups plant-based milk
- ¼ cup sugar
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon, for serving (optional)
Instructions
- 1
Combine the rice and cinnamon stick in a large bowl or pitcher. Pour in the 2 cups of soaking water, cover, and refrigerate for at least 8 hours or overnight, until the rice has softened and the water is lightly cloudy and fragrant.
- 2
Transfer the soaked rice, cinnamon stick, and all of the soaking liquid to a blender. Blend on high for 2 full minutes, until the mixture is as smooth as possible and the liquid looks opaque and milky.
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