Toasted Coconut Horchata Recipe

• :
• 2/3 cup long grain white rice
• 1/3 cup unsweetened coconut flakes
• 3 cups warm tap water
• 1/3 cup sugar
• Extra water or milk, as desired
• :
• Ice
• Ground cinnamon
• 1 cinnamon stick (optional)

1. : Preheat the oven to 350u0b0F. Place the rice in a blender and blend on high speed until it resembles coarse cornmeal, 15 to 20 seconds. Transfer to a large bowl and set aside.
2. Spread coconut flakes in a baking dish and transfer to oven. Bake until lightly toasted and golden brown around the edges, 1 to 3 minutes. Place toasted coconut flakes in the bowl with the pulverized rice and cover with 3 cups water. Refrigerate overnight.
3. The next day, transfer mixture to a blender and blend on high speed until only very fine pieces of rice are visible, about 2 minutes. Strain into a large bowl through a fine mesh strainer lined with a double-layer of cheesecloth. Add 1/3 cup sugar and whisk until sugar is dissolved. Adjust flavor with extra water or milk, as desired. Refrigerate until ready to serve.
4. : Fill a glass with ice. Pour in the horchata. Garnish with ground cinnamon and a whole cinnamon stick if desired. Unserved horchata can be kept in the refrigerator for up to 3 days.

long grain white rice, unsweetened coconut flakes, water, sugar, water, ground cinnamon, cinnamon

Taken from www.seriouseats.com/recipes/2013/05/toasted-coconut-horchata-nonalcholic-mexican-rice-drink-recipe.html (may not work)