Horchata Recipe

• 1 1/4 cups long-grain white rice
• 2 (1/2-inch) cinnamon sticks
• 1 cup blanched, sliced almonds, toasted and cooled
• 4 cups water
• 1/2 cup granulated sugar
• 1 (2-inch-long) lime zest strip, removed with a vegetable peeler
• 1 tablespoon freshly squeezed lime juice

1. Pulverize the rice and cinnamon in a spice grinder in batches until the mixture resembles a fine powder.
2. Place in a 2-quart container with a tightfitting lid.
3. Next, pulverize the almonds in the spice grinder until finely ground but not a paste.
4. Add the almond powder to the rice-cinnamon mixture, pour in the water, and stir to combine.
5. Cover and let sit at room temperature for 12 hours.
6. Add the sugar and zest to the mixture and, using a blender, blend in batches on high until smooth.
7. Pour the mixture through a fine-mesh strainer placed over a bowl.
8. Using a rubber spatula, press on the solids to extract all of the liquid, then discard the solids.
9. Stir the lime juice into the horchata, then transfer the beverage to a pitcher and chill in the refrigerator.
10. Serve over ice.

longgrain white rice, cinnamon sticks, blanched, water, granulated sugar, lime zest strip, freshly squeezed lime juice

Taken from www.chowhound.com/recipes/horchata-18963 (may not work)