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Prep Time: 300 Minutes Cook Time: 40 Minutes |
Ready In: 340 Minutes Servings: 7 |
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Ingredients:
3 cups long grain white rice |
water to cover, plus 6 quarts water |
2 cups raw almonds, unshelled |
1/4 cup freshly ground cinnamon |
2 1/2 cups sugar, or to taste |
Directions:
1. Rinse the rice. Cover with water and soak for 12 hours. Drain.
2. 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.
3. Puree the rice in a blender. Set aside.
4. Puree the almonds, to a fine paste, in a blender.
5. Mix the rice, almond paste, cinnamon, sugar, and the 6 quarts water, in a large glass jar or clear pitcher. Refrigerate until chilled.
6. Serve the horchata in tall glasses over ice cubes.
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