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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