Recipe courtesy of Mary Sue Milliken and Susan Feniger
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5 hr 40 min
5 hr
40 min
about 7 quarts



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.

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