Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Horchata
- Level: Easy
- Yield: about 7 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 64 servings
- Calories
- 57
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 8
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 4
- Total: 5 hr 40 min
- Prep: 5 hr
- Cook: 40 min
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
- 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.