Place the rice in a blender or spice grinder and process until thoroughly pulverized. Take your time doing this - this is a critical step and the more finely ground the rice, the better the horchata will be. Transfer to a large bowl or pitcher and add the almonds, cinnamon, and lime zest. Add about 3 cups of hot water, cover, and let stand overnight.
The next day, transfer the mixture to a blender and blend until mixture is as smooth as it will get, again taking your time to allow to get as smooth as possible. Add 2 cups additional cool water and blend again until thoroughly combined. Pour mixture through a strainer lined with 3 layers of fine cheesecloth set over a bowl, little by little, pressing on solids and stirring to help mixture pass through the cloth. The more slowly you strain the mixture, the smoother the horchata will be. Transfer to a pitcher and add 2 cups more water, until the mixture is a pleasant, smooth consistency. Add sugar and vanilla extract, to taste. Cover and refrigerate until thoroughly chilled.
Serve cold over ice.
Tools You May Need
Recipe from Emeril Lagasse
Tools You May Need
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