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Horchata


3 cups Long-grain white rice
Rain or spring water to cover, plus 6-1/2 qts. rain or spring water
2 cups Raw almonds, unshelled
1/3 cup Freshly ground cinnamon
2 1/2 cups Sugar, or to taste
Ice cubes

Yield: 7 quarts

Wash rice. Cover with rain water, and soak for 12 hours. Drain in a mesh sieve. Wash almonds, cover with water, and soak for 4 to 6 hours. Shell almonds and discard skins. Puree the rice in a blender. Set aside. Puree the almonds to a fine paste in a blender. Mix rice, almond paste, cinnamon, sugar, rain water and 16 ice cubes in a large glass jar or clear pitcher. Serve rice beverage in tall glasses over more ice cubes.

Makes about 7 quarts.

NOTE: This refreshing drink is particularly welcome in the scorching climate of the Yucatan Peninsula.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.