Mexican Horchata: Almond-rice cooler

This week at I Heart cooking clubs we are cooking with the theme earth day. Any recipe with use of products grown from the earth is allowed. Should i make something with fruit or root vegetables, No rice is grown from the earth too.We eat a lot of rice but i never had it as a drink. So i decided on this Recipe for Horchata; Almond-Rice cooler. It made me curious, how would it taste?

Rick Bayless says" This has the simplest and most familair flavors of the three most common aguas frescas: a slightly chalky, thirst-quenching refreshment with a flavor reminiscent of rice pudding. This drink is light and rich - exceptionally good hot-weather party fare, poured over ice."

Almond rice cooler
Rick Bayless, authentic mexican

Yield: about 1½ quarts, 6 to 7 servings

Ingredients:
6 tablespoons rice
6 ounces blanched almonds
1 inch cinnamon stick
3 2-inch strips of lime zest(colored rind only)
about 1 cup of sugar - sugar syrup

1. Soaking the rice and the almonds.
Thorougly pulverize the rice in a blender or spice grinder. Transfer to a medium bowl and add the almonds, cinnamon stick and lime zest. Stir in 2¼ cups of hot tap water, cover and let stand at least 6 hours or preferably, overnight.
2. Blending and straining.
Scoop the mixture into the blender jar and blend for 3 or 4 minutes, until it no longer feels very gritty. Add 2 cups of water, then blend for a few second more. Set a large sieve over a mixing bowl and line 3 layers of damp cheesecloth. Pour in the almond-rice mixture a little at a time, gently stirring to help the liquid pass trough. When all has been strained, gather up the corners of the cheesecloth and twist them together to trap the dregs inside. Squeeze the package firmly to expell all remaining liquid.
3. Finishing the Horchata.
Add 2 cups of water and stir in enough sugar to sweeten the drink to your taste. If the consistency is too thick, add additional water. Cover and refrigerate until you're ready to serve. Stir before pouring.

Notes/ findings:
- The drink keeps for 5 days or more, covered and refrigerated.
- At the last moment i put in some more cinnamon, because i really like cinnamon.
- I used sugar syrup instead of sugar.
- And ofcourse i really liked this drink and Rick was wright it does taste like rice pudding!


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