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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