Black Rice Horchata
Prep time 30mins
Serves or Makes: 8 Servings

Recipe Card

Coconut Milk Cubes


  • 1 (14-ounce) can coconut milk, (full fat or low fat is fine)



  • 2 cups forbidden rice
  • 4 cinnamon sticks, or 1 1/2 tablespoons ground cinnamon
  • 1 tablespoon vanilla extract
  • 1/2 cup cane or white sugar
  • 1 (12-ounce) can sweetened condensed milk, divided
  • 4 cups milk, or preferred unsweetened nut milk
  • 1/4 cup turbinado sugar, for rimming glasses
  • 1 tablespoon ground cinnamon, for rimming glasses
  • Cinnamon sticks, for garnishing and serving


  • Step 1

    Shake coconut milk can before opening, and then distribute coconut milk evenly into a silicone jumbo ice cube tray. Freeze.

  • Step 2

    Blend rice, 9 cups lukewarm water, and cinnamon sticks or ground cinnamon in a blender until rice and cinnamon are finely broken down, 2-3 minutes. Transfer to a bowl or pitcher. Add vanilla extract and cane sugar, and stir to combine. Let sit in refrigerator at least 5 hours or overnight.

  • Step 3

    Place a mesh sieve over a large bowl and strain rice blend. Add milk and all but 3 tablespoons of the sweetened condensed milk, and stir to combine. Transfer to blender and blend to thicken and combine for 1 minute. Pour horchata into a large serving pitcher.

  • Step 4

    Pour remaining 3 tablespoons condensed milk into one shallow dish, and combine cinnamon and turbinado sugar in a second shallow dish. Roll the rim of each serving glass in sweetened condensed milk, and then coat with cinnamon-sugar. Place 1-2 coconut cubes in each glass and top with horchata. Garnish each with a cinnamon stick. Serve chilled.