Horchata Granita

For the past several years I’ve been attempting to jot down recipes for the dishes my suegra (mother-in-legislation) makes. She cooks by feel, which is colossal, rather then when attempting to reproduction what she has made. I’ve “mastered”, or now now not decrease than been ready to recreate pretty smartly, her carne en chile negro (pork in dark chile sauce), chiles rellenos (stuffed chiles) and enfrijoladas. Horchata, a Mexican rice-primarily based mostly mostly drink, had eluded me even though. Mine consistently perceived to prove watery, till I learned the secret ingredient, condensed milk.

To my disappointment, condensed milk grew to change into horchata from what I had as soon as considered a sexy wholesome beverage staunch into a sugar-weighted down drink. In this recipe, I change canned condensed milk for homemade condensed milk, which enables me to control the quantity of sugar and the form of milk. Given my esteem for ice cream, I’ve also frozen the horchata staunch into a granita. (Curiously, granita parallels another Mexican treat, raspados.)

My husband loves it too! He says, “Me lleva a mi niñez. ¡Me encantaba arroz con leche!” (It takes me again to my childhood. I traditional to indulge in rice pudding.) —Herstory of Food

Directions

1. Rinse the rice till the water runs definite. Add to the bowl of a meals processor or blender with the cinnamon and 1 cup of water. Mix till the rice is a low sand-indulge in texture.
2. Switch the rice mixture to an airtight container. Add 2 extra cups water to the container and trip till mixed. Let sit in a single day or now now not decrease than 6 hours.
3. In the interim, lift the milk to boil in a medium saucepan. In the reduction of to a simmer. Add the sugar and trip till the sugar has dissolved. Simmer for 40 minutes to an hour, or till mixture is reduced to a pair of third of its fashioned quantity, stirring as soon as shortly. Preserve away from heat and trip in the vanilla. Let frigid to room temperature or refrigerate till ready to employ.
   
4. Stress the rice mixture staunch into a bowl. Then, stress the cooled milk mixture into the same bowl. Accelerate till mixed and pour staunch into a shallow container.
5. Place the container in the freezer for 1 hour or till the combination begins to solidify along the perimeters. Rake the combination with a fork and return to the freezer. Continue to rake the combination every half-hour for five to eight hours, reckoning on the temperature of your freezer, till it is far solely frozen and fluffy crystals occupy fashioned for the duration of.
6. Abet without prolong or retailer for as much as 2 weeks. (If the granita is stored and served later, sing away the granita from the freezer and let sit at room temperature for five minutes. Rake with a fork till fluffy and then support.)