3
cups long grain white rice
Water
to cover, plus 6 quarts water
2
cups raw almonds, unshelled
1/4
cup freshly ground cinnamon
2
1/2 cups sugar, or to taste
Rinse
the rice. Cover with water and soak for 12 hours. Drain.
Wash
the almonds, cover with water, and soak for 6 to 8 hours. Shell the almonds
and slip the skins off them, Discard the shells and skins.
Puree
the rice in a blender, Set aside.
Puree
the almonds, to a fine paste, in a blender.
Mix
the rice, almond paste, cinnamon, sugar, and the 6 quarts water, in a large
glass jar or clear pitcher. Refrigerate until chilled.
Serve
the horchata in tall glasses over ice cubes.
Yield:
about 7 quarts