Horchata Recipe - Cooking Index
Horchata Recipe - Cooking Index
| 3 cups | 480g / 16oz | Long-grain white rice |
| 6 | Water | |
| 2 cups | 186g / 6.6oz | Raw almonds - unshelled |
| 1/4 cup | 59ml | Freshly-ground cinnamon |
| 2 1/2 cups | 495g / 17oz | Sugar - or to taste |
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.
This recipe yields about 7 quarts.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6294 broadcast 12-24 1996) - Downloaded from their Web-Site - http://www.foodtv.com
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