This Horchata is easy, light, and delicious, and not overly sweet like some restaurant and pre-made ones. The only thing i'll change is next time I'll add two cinnamon sticks instead of just one. Must try!Yield: 6 to 8 servings
|1 cup||long-grain white rice, rinsed|
|1||cinnamon stick, preferably mexican, broken into pieces, plus more for garnish|
|1/2 cup||sugar, or to taste|
|1 tablespoon||ground cinnamon, preferably mexican, for garnish|
Combine the rice and cinnamon stick with 4 cups water in a blender; pulse to coarsely grind. Transfer to a large bowl and add another 4 cups water; soak at room temperature for 3 hours.
Puree the rice mixture in a blender in batches until smooth. Strain through cheesecloth or a fine sieve into a pitcher. Mix in the sugar; chill.
Stir the horchata well before serving. Pour into ice-filled glasses; garnish with cinnamon sticks and a dusting of ground cinnamon.
Photograph by Kana Okada