Food & Cooking Recipes Drink Recipes Mexican Rice Drinks 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It Share Share Tweet Pin Email Yield: 2 Strawberries, cantaloupe, and papaya flavor these festive, easy-to-slurp rice drinks, which take after horchata, a beverage sold on the streets of Mexico. Ingredients 1 cup white long-grain rice, (uncooked) 3 cups water 1 ½ cups chopped cantaloupe, papaya, or strawberries 1 teaspoon pure vanilla extract ½ teaspoon ground cinnamon ½ cup evaporated milk, (optional) Honey (optional) Ice, for serving Directions Process rice in the jar of a blender until fine crumbs form. Transfer to a medium bowl. Add the water, and stir to combine. Cover with plastic wrap, and place in refrigerator 3 hours or overnight. Transfer rice and soaking liquid to the jar of a blender; add desired fruit, vanilla, cinnamon, and evaporated milk, if using. Blend on high speed until smooth, about 1 minute; sweeten with honey, if desired. Strain through a sieve into a medium bowl; discard solids. Serve over ice. Rate it Print