We’re halfway through summer in Corvallis, bringing longer days, higher temperatures and plenty of reasons to find ways to cool off. The Barometer staff thought it was the perfect time to share a few of our favorite recipes for staying refreshed all season long.

Pure Rice Iced Horchata
By Andres Bedoya-Bunch
Ingredients:

• 3 cups of rice
• 3 cinnamon sticks
• 8 cups of water
• 2⁄3 cup white granulated sugar
• 1 tsp vanilla extract
• cinnamon powder (optional)
• whipped cream (optional)

Optional add-ons: Add powdered cinnamon and whipped cream for garnish

1. In a blender, add 1 cup of rice, 3 cin-
   namon sticks and 4 cups of water. Blend on high for 3-4 minutes or until rice and cinnamon are crushed. Transfer mixture to a pitcher, then place in the refrigerator and let steep overnight.
2. In a clean blender, add 2 cups of rice and 4 cups of water. Blend on high for 3-4 minutes or until rice is crushed. Place in the refrigerator and let steep overnight. Once steeped, use a fine mesh strainer to remove crushed rice and transfer to a jug or container.
3. Pour half into a small pot with 2⁄3 cup sugar alongside a teaspoon of vanilla extract and boil on high for 30 minutes or until reduced more than halfway. Set aside in a container when done–this is sweetened condensed rice-milk.
4. In a clean pot, pour the other half and boil on high for 30 minutes or until reduced more than halfway. Set aside in a container when done–this is evaporated rice-milk.
5. Using a mesh strainer, strain the crushed rice and cinnamon from the pitcher into a large container and then back into the pitcher to remove.
6. Add sweetened condensed rice-milk and evaporated rice-milk to the pitcher.
7. Refrigerate and serve over ice.

Cucumber Salad Recipe
By: Yesenia Collins
In a large container, add the following
ingredients:

• 1 or 2 cucumbers, thinly sliced
• 1⁄2 cup of nonfat Greek yogurt
• 1 tablespoon of soy sauce
• 1 teaspoon of rice vinegar
• 1⁄2 tablespoon of garlic powder
• 1 teaspoon of honey
• Chili flakes or chili crunch, to taste
• Sesame seeds, for garnish
• Shredded chicken (optional)
• Edamame (optional)
• Additional vegetables of the chef ’s choice (optional)

The Tea Lemonade Spark
By Rebecca Tun
Tea Prep: In a pitcher or jar, steep any 4-5 tea bags of choice (Green, Hibiscus, Earl Grey or Black) in hot water. Let it cool completely, remove the tea bags and store it in the fridge.

Ingredients:

• Ice
• Syrup of choice
• Prepped Tea Base
• Pure Lemonade
• Schweppes/ any plain Club Soda
• Add Ice
• 2, 3 or 4 pumps of syrup depending on cup size and sweetness
• Add 1⁄3 tea base
• Add 1⁄3 Lemonade
• Top off the final 1⁄3 with club soda for that perfect sparkle