Horchata

I got this idea reading David Lebovitz blog and the comments that followed. I've never tried making my own horchata. I'm not sure why I hadn't thought of this before since I do enjoy it, and I often can't have it since it usually contains almonds which I'm allergic to. When I saw how easy the recipe was I knew it was worth a try.

Horchata
2/3 cups rice (I used calrose short grain sushi rice, but any will do)
1/2 cup sugar
3 cups hot water
2 cups cold water (or milk of choice)
1 teaspoon cinnamon (or 1 cinnamon stick)
ice and more cinnamon to serve

Toast rice in a small skillet until fragrant, but not beginning to brown. Blend rice, cinnamon, and sugar until rice is broken up in small sandy pieces.

Add the 3 cups of hot water and carefully blend (I use a blender stick, but for a regular blender take off the center of the lid and place a tea towel over it, then blend otherwise the steam will cause the lid to pop off and make a huge mess!). Blend until smooth.

Strain the rice and water mixture into a pitcher and discard the solids left behind. Add the cold water or milk and stir. Serve over ice and sprinkle with cinnamon.

This will keep in the refrigerator for about 4 days, just stir before enjoying again.