Rice & Almond “Agua fresca de Horchata”


On hot sunny days there is nothing like a delicious ice cold drink of rice and almond known as “agua fresca de horchata”. “Aguas frescas” are always present in Mexican cuisine and everybody likes them. Amongst the most popular “Aguas” are also the refreshing Jamaica Flower Agua, the delicious and exotic Tamarind Agua and the cosmic Lime and Chia agua, rich in Vitamin C and Omega 3



In Mexico the rice and almond “agua fresca de horchata” is one of the children’s favourites and it’s very easy to prepare. This rich horchata is deliciously creamy and nutritious, loaded with proteins, minerals, phyto-nutrients and Vitamin E. Without a doubt, everything made at home is fresher, more delicious and nutritious than any commercial product, plus they are free of preservatives, milk products and white sugar.


What you need

– Makes 1 litre

½ cup of whole grain rice

½ cup almonds

4 cups of purified water

Agave syrup to taste

1 small cinnamon stick

1 tsp of vanilla extract
 or 1 vanilla bean

Pinch of sea sal





How to prepare

• Rinse the rice until the water runs clear. It’s ideal to soak in water overnight in the fridge, but if in a hurry, you can soak it in hot water for ½ an hour. The same with the almonds.
• Next day throw away the water and rinse one more time.
• Drain well. You can peal the almonds and discard the skins or use the almonds whole.
• Put the rice, almonds, water and cinnamon in the blender and blend until all dissolves in the water.
• Put a colander on a large bowl and line with cheesecloth or a fine muslin cloth for a finer straining. Pour some of the liquefied mixture into the lined sieve, let it stand a few seconds to drain naturally, then gather the ends of the cloth to shape like a bag, and squeeze with your hands the remaining “milk” through the cheesecloth. Repeat until you get all the “milk” out. You can freeze the remaining pulp for later use in all kinds of things like in oatmeal, in a cookie batter, in veggie burgers, or as a wonderful facial exfoliating scrub. :-)
• Pour the “milk” in a glass pitcher, add the vanilla extract or the pulp of the vanilla bean, blend well and sweeten to taste.
• You can store it in the fridge for a while to serve it cold.
• Before serving add ice and stir well with a long wooden spoon.


“Let food be thy medicine, and medicine be thy food.”– Hippocrates, father of medicine, 431 B.C.



Para estos día de calor, que tal una deliciosa agua fresca de horchata de arroz y almendras bien fría. Las aguas frescas nunca faltan en la cocina mexicana y a todos les encanta. Entre las aguas mas populares está la horchata de arroz, la refrescante flor de jamaica, el delicioso y exótico tamarindo y la cósmica agua de limón con chía, rica en Vitamina C y Omega 3.

En México el agua fresca de horchata de arroz y almendras es una de las bebidas favoritas de los niños y es muy fácil de preparar. Esta rica horchata es deliciosamente cremosa y nutritiva, cargada de proteínas, minerales, fito-nutrientes y vitamina E. Sin lugar a dudas, todo lo hecho en casa es mas fresco, exquisito y nutritivo que cualquier producto comercial, además están libres de conservadores, ingredientes lácteos y azúcar blanca.


Lo que necesitas
– Rinde 1 litro

½ taza de arroz integral

½ taza de almendras

4 tazas de agua purificada

Jarabe de agave al gusto

1 raja chica de canela

1 cdita de extracto de vainilla
 o 1 vaina de vainilla.

Pizca sal

 de mar


Como preparar

• Enjuaga el arroz hasta que el agua salga limpia. Es ideal remojarlo en agua toda la noche en el refrigerador, pero si tienes prisa, remójalo en agua caliente por ½ hora. Lo mismo con las almendras.
• Al día siguiente tira el agua y enjuaga una última vez.
• Escúrrelos bien. Puedes pelar las almendras y tirar las cascaritas o puedes usar las almendras enteras. (Sin cascarita la horchata es mas blanca)
• Pon el arroz y las almendras, el agua y la canela dentro de una licuadora y licua a velocidad alta hasta que todo se deshaga bien en el agua.
• Coloca una coladera de buen tamaño sobre un recipiente grande y pon una tela de algodón delgada sobre ella para un colado mas fino. Vacía un poco del licuado en la tela, espera unos segundos a que drene y recoge las puntas de la tela con tus manos hasta formar un saquito y exprime bien hasta extraer la “leche” restante.
 Repite hasta terminar de extraer toda la “leche”. Puedes congelar el bagazo restante para usarlo de muchas maneras, con avena, en la mezcla de galletas, en veggie burgers (hamburgesas veganas) o como un maravilloso exfoliante facial. :-)
• Vierte el agua de horchata en una jarra de vidrio, agrega el extracto de vainilla o la pulpa de la vaina y endulza al gusto.
Guárdala un rato en el refrigerador para que esté bien fría.
• Antes de servirla agrega hielo y mueve bien con una cuchara larga de madera.


“Que la comida sea tu medicina y la medicina sea tu comida” Hipócrates, padre de la medicina. 431 A.C.


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