Mexican Rice Drinks


Strawberries, cantaloupe, and papaya flavor these festive, easy-to-slurp rice drinks, which take after horchata, a beverage sold on the streets of Mexico.


  • 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


  1. 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.

  2. 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.

Related Articles