horchata 1
- Categories
- Toohot
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 3 cups | Long grain white rice |
| Water to cover, plus 6 | |
| quart | Water |
| 2 cups | Raw almonds, unshelled |
| ¼ cup | Freshly ground cinnamon |
| 2½ cup | 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
TOO HOT TAMALES SHOW #TH6294
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