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1
Put the rice in a blender or spice grinder and process until completely pulverized, with a flour like texture.
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2
(Alternatively, you can leave the rice whole if you prefer.)
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3
Combine the rice powder, warm water, and cinnamon stick and stir with a whisk until well combined.
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4
Cover and refrigerate for at least 5 hours or overnight.
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5
Transfer the mixture to a blender and blend until as smooth as possible.
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6
It will feel slightly grainy but should not be gritty.
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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.
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8
Stir in the sugar and milk, then taste and add more sugar if you like.
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9
Refrigerate until completely chilled.
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10
Serve over ice, topped with a sprinkling of the ground cinnamon.
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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.
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12
The prickly pear makes the horchata turn a light shade of pink, and the chunks of fruit and pecans complement the horchata wonderfully.
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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.
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14
If the consistency is too thick, add water.
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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.
