Although rice is usually soaked, the pressure cooker hurries the process along so that you can get in 1 minute what would ordinarily take 8 hours. This drink is refreshing, lightly sweetened with just a hint of cinnamon.
This is a custom recipe that I wrote for Mealthy, as part of a large commission of custom recipes they requested to launch their new electric new pressure multicooker. When I learned the founder is a globe-trotting, Italian-speaking, salsa-dancing Mexican entrepreneur, I was immediately inspired to create something special.
My research took me to several Spanish-language blogs that instructed the cook to boil the rice before proceeding with the recipe – so I just did that step in the pressure cooker and then tweaked the ingredient quantities until the flavor was pretty close to the weekly Horchata I used to drink at my local burrito joint in San Mateo, California.
Cooking the rice releases and thickens some of the starch making this drink lightly viscous (the consistency of whole cow’s milk, for example). This recipe is easily doubled, tripled or more – see the instructions on the Mealthy website to learn how.
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|6 L or larger||none||1 min.||High(2)||10-Min. Natural|
- Serves: 8 1-cup servings.
- Serving size: 1 cup
- Calories: 133.8
- TOTAL Fat: 2.6g
- TOTAL Carbs: 24.6g
- Sugar Carbs: 20.1g
- Sodium: 35mg
- Fiber Carbs: 0.1g
- Protein: 3g
- Cholesterol: 8.8mg
- 2 cups (500ml) water
- ¼ cup (65ml) short-grain rice
- ¼ stick cinnamon (or ¼ teaspoon ground cinnamon)
- ½ (14 ounce /415ml) can sweetened condensed milk
- ¼ teaspoon vanilla extract
- 4 cups (1L) cold water
- Get the recipe instructions from the Mealthy Recipe Website by following this link.