Genmai Tea Infused Jasmine Rice Horchata
Genmai Tea Infused Jasmine Rice Horchata

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, genmai tea infused jasmine rice horchata. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Genmai Tea Infused Jasmine Rice Horchata is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Genmai Tea Infused Jasmine Rice Horchata is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook genmai tea infused jasmine rice horchata using 6 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Genmai Tea Infused Jasmine Rice Horchata:
  1. Take 1 + 1/4 cups uncooked jasmine rice
  2. Make ready 6 cups water total
  3. Take 1 cup milk
  4. Get 1/3-1/2 cup sugar, depending on how sweet you like your horchata
  5. Take 1/2 teaspoon salt
  6. Make ready 2 bags genmai tea (or you could use a number of other Asian teas like green, oolong, jasmine…)
Steps to make Genmai Tea Infused Jasmine Rice Horchata:
  1. Soak the rice in 3 cups of water for 2 to 3 hours, stirring two or three times during the process to make sure all the grains are steeped. Microwave your tea bags for 30 seconds and steep the tea in the mixture as well. (your tea bag staples will be just fine in the microwave for that short amount of time). (Microwaving the tea blooms the flavor and infuses the cold liquid more quickly than if you hadn't heated the tea.)
  2. Remove the tea, put the rice and water in a blender and blend, starting on low, and then eventually moving to the liquefy setting. Blend at the liquefy setting for 20 seconds or so.
  3. Stop the blender, add the remaining ingredients including the other 3 cups of water, and blend (again starting on a low setting and moving to the high setting to avoid splatter) for a good minute or so.
  4. Pour the content of the blender, including the rice, into a pitcher (including the tea bags if you'd like more tea flavor) and cool in the refrigerator for a minimum of 30 minutes.
  5. You can either strain the horchata through a fine sieve or china cap before or when serving or you can just keep the rice in the pitcher and just allow it to settle to the bottom like silt. Keeping the rice rather than straining allows the rice to continue to add flavor and body to the horchata as it settles, and you'll have to problems pouring the horchata into a glass without accompanying rice particles.
  6. Enjoy!

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