Q & A - Horchata - TCS Food or Shelf Stable?

We make horchata in-house almost everyday for our restaurant. My inspector said that the soaking rice needs to be refrigerated. Is that really true?

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Hi. Thanks for the question about horchata. Yep, it’s true. When the rice is soaked in water and during the blending process, an environment conducive for the growth of Bacillus cereus is created.  The same would apply when rice flour is used instead of rice kernels. 

For those of you not familiar with horchata, it is a delicious grain-based drink where the rice is soaked, blended and then strained. Typically some other tasty ingredients are added like cinnamon and sugar. Traditionally found in Mexican restaurants.