Mexican Horchata - Rice Drink

• 6 tbsp (90 ml) rice
• 6 oz (168 grm). (about 1 1/4 cups) blanched almonds
• 1 inch cinnamon stick (canella)
• 3 "2-inch" strips of lime zest (rind only, not the white pithy part) 3/4" long
• 1 cup (225 ml) white granulated sugar

1. Pulverize the rice using a metate y mano or your blender.
2. Grind the mixture as smooth as possible.
3. Combine the rice with the almonds, cinnamon and lime zest.
4. Let this mixture stand overnight (minimally 6 hours).
5. Place the mixture in the blender jar and blend for at least 3 - 5 minutes until the mixture is smooth and no long has a gritty texture.
6. Add 2 cups (475 ml) of water and blend again for just a few seconds.
7. Place a large sieve over a mixing bowl.
8. Line the sieve with 3 layers of damp cheesecloth.
9. Pour in the rice mixture, a little at a time and keep stirring to help the mixture go through the sieve.
10. Once all the liquid has passed through to the bowl gather the cloth together at the top, give it a twist and squeeze out any additional liquid.
11. Now add more 2 cups (475 ml) of water and stir in as much sugar as you'd like, to taste.
12. If the mixture is too thick, add some additional water.
13. Cover and refergate.
14. The drink should keep several days, refrigerated.
15. Serve in a tall glass over ice.

rice, blanched almonds, cinnamon, lime zest, sugar

Taken from online-cookbook.com/goto/cook/rpage/0014A2 (may not work)