The term orzata, in Italy, indicates a set of soft and refreshing drinks that are obtained from the pressing of nuts, tubers or cereals. However, it can also be used to designate horchata, or orxata, a very famous sweet drink in Latin America, Spain and some parts of Africa. In South America it is prepared with rice, but in Spain and Africa the sweet bunting is used. The traditional recipe includes cinnamon and water, although there are hundreds of variations. Try making different types following the recipes in this tutorial, then let your imagination run wild by using other types of plant milks and flavors, such as lime zest!
Ingrediants
Rice based recipe:
- 190 g of raw long grain white rice
- 1, 2 l of water (720 ml of hot water and 480 ml of cold water)
- 1 cinnamon stick
- 130 g of white sugar
- Cinnamon powder or stick for garnish
Sweethammer recipe:
- 100 g of sweet bunting
- 960 ml of very hot, but not boiling water
- 50 g of granulated sugar plus another 15 g separately
- A pinch of salt
- 1 cinnamon stick
Steps
Method 1 of 3: Orzata di Riso
Step 1. Gather all the ingredients
The original recipe calls for long grain white rice. You can also prepare the drink with other types of rice; just know that the flavor will be slightly different based on the variety of the raw material.
- Basmati rice is white and long-grain. Your orgeat will have a more intense "rice" aftertaste, so you should increase the amount of cinnamon slightly to balance the flavor.
- Long grain brown rice has a nutty flavor. Your orgeat won't have the traditional taste, but it could be an interesting variation of the classic drink.
- If you can get hold of Mexican cinnamon (canela), then you will get the authentic flavor of horchata. Mexican cinnamon is slightly more delicate than American cinnamon.
Step 2. Pulverize the rice
You can use a blender, a coffee grinder or a grain grinder for this. You should get a slightly coarser consistency than polenta flour. By doing so, you allow the rice to better absorb the water and cinnamon.
- You can also try shredding the rice with a food processor, but it is very likely that it will continue to rotate in the appliance without breaking.
- You can also use a metate, the traditional stone on which corn is ground.
- If you can't grind the rice finely, try to break it as much as possible anyway.
Step 3. Transfer the ground rice, cinnamon stick, and 720ml of hot water to a bowl
Cover the mixture and wait for it to come to room temperature.
Step 4. The mixture must rest for at least three hours, preferably overnight
The longer the soaking time, the better the final flavor will be. If possible, it would be best to wait 24 hours.
Do not put it in the refrigerator, leave it at room temperature
Step 5. Pour the mixture into a blender and add the 480ml of cold water
If you do not have a blender or a food processor, then you will have to leave the rice to soak for two days, until the water becomes milky. The barley will have a grainy consistency in this case, so you will need to filter and mix it before drinking it.
If you have a hand blender, you can work the horchata directly in the bowl
Step 6. Blend the mixture until smooth and homogeneous
This will take 1 to 4 minutes, depending on your appliance. Try to work the blend to make it silky.
Step 7. Strain the drink through a sieve lined with three layers of cheesecloth (or cheesecloth), alternatively use a very fine mesh strainer
Pour in a little mixture at a time, using a spoon or spatula to mix it, so as to force it through the sieve.
- If you are having trouble at this stage because lumps of rice are building up, remember to throw away this mush as you go.
- Grab the gauze at the ends, close it in a bundle and twist it to extract the remaining liquid.
Step 8. Add sugar, stirring, until completely dissolved
You can also use other sweeteners such as syrup, honey or agave.
Step 9. Transfer the barley into a jug and store it in the refrigerator
Step 10. Serve with ice and ground cinnamon or with a whole cinnamon stick as a garnish
Method 2 of 3: Orzata di Zigolo Dolce
Step 1. Gather the ingredients
It is not easy to find the sweet bunting, you may need to turn to online retailers. You can still give it a try at ethnic or African food stores.
Step 2. Put the sweethammer tubers and cinnamon in a bowl and cover with water
The tubers should be submerged for at least 5 cm.
Step 3. Leave the bunting to soak for 24 hours at room temperature
The goal is to rehydrate it; as it is a rather rare product, it may be quite old, so it takes a long time for it to be usable again.
Step 4. Transfer the bunting, cinnamon and soaking water to a blender
Step 5. Add 960ml of very hot water and blend until smooth
This will take a couple of minutes, depending on the model of your appliance.
Step 6. Filter the mixture through a sieve lined with a layer of cheesecloth; alternatively use a very fine mesh strainer
Use a spoon or spatula to stir the mixture as it passes through the fabric.
Grab the top flaps of the gauze, close them in a bundle and squeeze the gauze to release the remaining liquid
Step 7. Pour the drink into a pitcher and add the sugar and salt
Use a large spoon or a whisk to mix the horchata until the ingredients have dissolved completely.
You can replace sugar with honey, syrup, agave or another sweetener
Step 8. Place the drink in the refrigerator until it is cold
Step 9. Serve with ice and a pinch of ground cinnamon or add a cinnamon stick as a garnish
Method 3 of 3: Variants
Step 1. Add lime zest to the mixture
It is an ingredient that goes well with the flavors of this drink. Remember to use only the green part of the peel, the white one is bitter and unpleasant.
Step 2. Add 240ml of milk (cow, almond or rice) for a creamier consistency
Before blending the mixture, add only 240ml of water and then as much milk of your choice.
Step 3. Incorporate half a teaspoon of vanilla extract if you like this flavor
Step 4. Try preparing a barley with almond milk
Use 60g of rice plus 100g of blanched, blanched almonds. Grind the rice separately and then add the almonds, cinnamon and 720ml of very hot water. Let the mixture sit overnight. Proceed to blend the mixture and filter it as usual.
Advice
-
Never buy powdered preparations for barbecuing!
They leave a bad aftertaste and have nothing to do with the original drink. Enjoy the real homemade drink, you will only need a little patience to prepare it but it will be worth it!
- You can leave the rice to soak for even longer.
- Remember not to add more than a tablespoon of vanilla extract.
- You can cook the vanilla pod with rice.
- Add more cinnamon if you love more intense flavors.
- Walnuts are optional.
