Horchata De Arroz - Cold Rice Drink

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2 c Boiling water
1/2 Lime, juice only
1 Piece (2 inches) true
1 Piece (1 inch) U.S.
5 To 6 cups cold water
Stephen Ceideburg
1/2 ts Ground U.S. "cinnamon" (see
1 ts Ground true (Ceylon)
1 c Rice
3 tb To 4 tb sugar, or to taste

Original recipe makes 6 Servings



* preferably fresh ground in a spice grinder If you travel to Mexico, you will see many street stands selling only fresh cold beverages. Most are made from fresh fruit. This, which like the French orgeat must go back to some medieval Mediterranean original, is the mysterious white one that you will see in the glass jugs. Its one of my favorite drinks. My son Rodrigo always begs me to make this refreshing drink, which is still a favorite remedy for children with digestive upsets. Place the rice and cinnamon stick in a small saucepan. Add the boiling water and let soak until the water is white and milky. Bring to a boil over medium-high heat. Reduce the heat to low and simmer, uncovered, until partly softened but not fluffed up, about 15 minutes. Discard the cinnamon stick and let the rice cool, covered. Working in several batches, purse the rice mixture in a blender or food mill. The mixture may be sticky and hard to work with; use the cold water a little at a time if necessary to thin. With a wooden spoon or pusher, force the mixture through a medium-mesh sieve (you can use more of the cold water to help rinse it through). Combine the strained pursed rice with the lime juice, ground cinnamon, and sugar to taste. Add the remaining cold water gradually until the horchata is the consistency of a not-too-heavy cream soup (use a little more if desired). Taste and add more sugar, lime juice, or cinnamon if desired, but the flavor should be delicate and slightly bland. Chill thoroughly and serve with ice. Yield: About 1 1/2 quarts. Editors note: Martinez says the U.S. product called cinnamon is not the same as the cinnamon, imported from Sri Lanka (Ceylon), thats sold in Mexico. The bark is thinner, and its medium tan, not reddish brown. The Sri Lankan type also is known as soft-stick cinnamon. It may be available at some Mexican markets. Recipe from "Food From My Heart" by Zarela Martinez. Naomi Kaufman Price writing in the Oregonians FOODday, 1/12/93. Posted by Stephen Ceideburg

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Amazingly enough, I got a -hot- version of this from one of those automated coffee machines at a gasoline stop. Usually those beasts work poorly, mixing one flavor with another and so forth. However, though it was hot (and not 'ice cold' as most cooks would have it it was great because I was shivering from being in cold rain without a coat. The cinnamon was more-or-less a definite trace without being overwhelming. I understand that some cooks don't add sugar: the starches in the rice can break down - usually into glucose - and the drink is sweet enough.
aubois 6y ago

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