Forbidden rice horchata

Whenever I go eat tacos at a local restaurant in Los Angeles, I always have to ask myself if I want a cold glass of horchata on the side. Many Mexican restaurants nowadays have huge pitchers, or barrels, rather, of fresh fruit juices and horchata. Made in house, the juices are not too sweet but definitely thirst quenching and perfect as a side to a spicy meal. To be honest, I wasn’t a huge fan of horchata from the beginning, but the more I drank it, the more it grew on me. Curious on how to make this beverage, I did a little research and found out that it was insanely easy! To give it my own twist, here’s forbidden rice horchata – a little modification to the traditional beverage with the same classic taste. 

forbidden rice horchata

forbidden rice horchata

forbidden rice horchata

Forbidden rice horchata
Serves 4
Write a review
Total Time
3 hr 30 min
Total Time
3 hr 30 min
290 calories
57 g
10 g
3 g
7 g
2 g
333 g
64 g
19 g
0 g
1 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 290
Calories from Fat 24
% Daily Value *
Total Fat 3g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 10mg
Sodium 64mg
Total Carbohydrates 57g
Dietary Fiber 0g
Sugars 19g
Protein 7g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 cup forbidden rice
  2. 2 1/2 cups warm water
  3. 2 cinnamon sticks
  4. 2 cups milk
  5. 1/2 tbsp vanilla extract
  6. 1/4 cup sugar or to taste
  1. Blend rice, water and cinnamon sticks until rice and cinnamon begin to break up, about 1 minute. Transfer to a pitcher and let sit at least 3 hours or overnight in the refrigerator.
  2. Strain the rice and cinnamon and discard. Stir milk, vanilla extract and sugar to the rice water. Serve chilled.
Cherry on my Sundae

**Helpful tips and common mistakes

Horchata can actually be served and prepared in many different ways. It can be made from rice, almonds, sesame seeds, jicaro seeds, morro seeds, or even a combination of herbs. The most commonly known in Los Angeles is the version found in Guatemala, made with rice and seasoned with cinnamon and vanilla. I have to say, after reading about the different versions of this beverage, I’m quite intrigued! Another reason to visit Latin America!

If you’re in a rush, you can let the rice sit in the water for 3 hours; however, it is best to let it sit overnight. Strain the rice the following day, sweeten with sugar and vanilla and serve with ice. A handy tip: keep the strained rice to make rice pudding! 

Does the forbidden rice actually taste a lot different than traditional white? It’s a bit less creamy in my opinion, but other than taste, it’s practically the same. My favorite part? The beautiful purple color! 

forbidden rice horchata



← Previous post

Next post →


  1. Interesting! I’ve never seen horchata made with forbidden rice before. The color is so lovely, I wonder if this could be made into an ice cream!

    • cma0425

      Ooh that would be very interesting and very possible! Another reason to get an ice cream machine!

  2. Maria

    How can I make the pudding with the blended rice and cinnamon?

    • cma0425

      Follow any rice pudding recipe using the rice from the horchata. The basic idea is to cook the leftover rice from the horchata, than use that cooked rice and simmer with milk, sugar and a little bit of salt until the mixture is creamy. Stir in more milk and an egg and cook for another couple minutes. Take the pudding off heat and finish with butter and vanilla.

Leave a Reply