MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Horchata
 Categories: Five, Grains, Nuts, Beverages
      Yield: 8 Servings

      2 c  Uncooked long-grain white
           - rice
      1 c  Whole raw, unsalted almonds
           - (optional)
      1 c  Granulated sugar
      1 tb Ground cinnamon; more to
           - taste

  Put the rice, almonds (if using) and 8 cups water into a large
  pitcher or bowl. Cover container and let soak overnight (at least
  8 hours) at room temperature.

  Remove 4 cups liquid from the rice and almonds; reserve. Transfer
  the remaining liquid, rice and almonds to a blender, and blend, in
  batches if necessary, until solids are finely ground, 2 to 3 minutes.

  Place a fine-mesh strainer over a large bowl and pour the ground
  rice and almond mixture into the strainer. Use a spoon to press the
  solids to extract as much liquid as possible. (You could also
  strain the liquid through a cheesecloth if you want your horchata
  to be extra smooth.) Discard the solids. Transfer the strained
  liquid to a large pitcher (or keep it in the bowl) and mix in the
  reserved 4 cups liquid from Step 2.

  Add sugar and cinnamon, and stir well. Serve over ice and dust with
  ground cinnamon, if desired.

  Tip:

  The horchata is best consumed the day it's made, but it will keep
  up to 2 days in a covered container in the refrigerator. Stir
  vigorously before serving.

  Recipe by Kiera Wright-Ruiz

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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