Last week, we hosted a rice themed class for the FOOD LA LA Cooking Club and this recipe was too fun not to share. (Side note - rice is a funny one. It should be simple, right?! So few ingredients, like rice, water, butter, salt, one pot, and yet there are so many ways to do it, and it doesn’t always turn out. If you want the real 411 on the perfect pot of rice, hop over here and join us in the club!)
But in the meantime . . . Introducing: Tía's Sassy Horchata—a playful, creamy twist on the traditional drink, made with black sesame and coconut. A nod to the cold rice drinks Jen learned to make in Mexico, with inspiration pulled from other corners of the world.
Ingredients:
1 1/2 cup basmati rice
1/3 cup black sesame seeds
3/4 cup cashews, unsalted
3 cinnamon sticks
3 cardamom pods
Pinch of salt
1 can of coconut condensed milk
1 can of coconut evaporated milk
5 cups of milk
Steps:
In a large dry skillet on medium heat add rice, black sesame seeds, cashews, cinnamon sticks, and cardamom pods and let cook until lightly toasted.
Add toasted rice and spices to blender and blend on high for 20 seconds or until mixture is like a powder. Then add a pinch of salt, coconut condensed milk, coconut evaporated milk, and two cups of water. Blend on high until everything has been mixed well.
Pour mixture through mesh strainer and add milk. Stir and refrigerate.
Serve over a mound of crushed ice and garnish with a cinnamon stick and sprinkle of black sesame.