Horchata de Arroz

1. 1

   Put the rice in a blender or spice grinder and process until completely pulverized, with a flour like texture.

2. 2

   (Alternatively, you can leave the rice whole if you prefer.)

3. 3

   Combine the rice powder, warm water, and cinnamon stick and stir with a whisk until well combined.

4. 4

   Cover and refrigerate for at least 5 hours or overnight.

5. 5

   Transfer the mixture to a blender and blend until as smooth as possible.

6. 6

   It will feel slightly grainy but should not be gritty.

7. 7

   Strain into a pitcher through a sieve or colander lined with a couple layers of cheesecloth, pressing the solids with the back of a wooden spoon to extract as much liquid as possible.

8. 8

   Stir in the sugar and milk, then taste and add more sugar if you like.

9. 9

   Refrigerate until completely chilled.

10. 10

    Serve over ice, topped with a sprinkling of the ground cinnamon.

11. 11

    In downtown Oaxacas Mercado 20 de Noviembre, theres a stand called Dona Casilda, where they add about 2 tablespoons worth of chunks of cantaloupe and red prickly pear and 1 tablespoon of pecansor a combination of thoseto a tall glass of horchata, depending on your preference.

12. 12

    The prickly pear makes the horchata turn a light shade of pink, and the chunks of fruit and pecans complement the horchata wonderfully.

13. 13

    Or, to make a coconut horchata, add 1/2 cup of ground blanched almonds to the rice powder mixture before you soak it, and 1 cup of fresh coconut flesh when blending the rice mixture.

14. 14

    If the consistency is too thick, add water.

15. 15

    To make a nut horchata, add 1 cup of raw nuts (almonds, cashews, or peanuts) to the rice powder mixture before soaking, then proceed as directed.

* Per serving · 4 servings · Values may vary.