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6 tablespoons rice
6 ounces (about 1 1/4 cups) blanched almonds
1-inch cinnamon stick
Three 2-inch strips of lime zest (rind only, not the white pithy part)
1 cup sugar
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1) Pulverize the rice in a blender, getting a mixture that’s as close to a coarse rice flour as possible. To the blender add the almonds, cinnamon, and lime zest. Let this mixture stand 6 hours to overnight.
2) Return the blender jar to the blender base and process the ingredients for 3–5 minutes, until the mixture is smooth and no longer has a gritty texture. Add 2 cups of water and blend again for just a few seconds.
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3) Place a large sieve over a mixing bowl and line the sieve with three layers of damp cheesecloth. Strain the rice mixture through the sieve a little at a time, stirring to help the mixture go through the sieve. Once all the liquid has passed through to the bowl, gather the cloth together at the top, give it a twist, and squeeze out any additional liquid.
4) Now add 2 more cups of water and stir in as much sugar as you'd like, to taste. If the mixture is too thick, add more water. Cover and refrigerate. Horchata keeps several days, refrigerated.
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