Agua de Horchata
(Recipe from Mexico The Beautiful Cookbook; reprinted from the May/June 2004 issue of el Restaurante Mexicano)
Makes 6 to 8 servings
2 c. long grain white rice
7 c. water
2 four-inch cinnamon sticks
2 c. milk
Sugar, to taste
In large bowl, soak the rice in 3 cups water for 2 hours. Crumble cinnamon and toast it in a small skillet. Drain rice and grind it in a blender or coffee grinder with the cinnamon and milk. Strain the mixture into a pitcher and dilute with 4 cups of cold water. Add sugar to taste.
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