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HORCHATA

 

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