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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Ingredients:
1 cup long-grain white rice, rinsed |
1 cinnamon stick, preferably mexican, broken into pieces, plus more for garnish |
1/2 cup sugar, or to taste |
1 tablespoon ground cinnamon, preferably mexican, for garnish |
Directions:
1. Combine the rice and cinnamon stick with 4 cups water in a blender; pulse to coarsely grind. Transfer to a large bowl and add another 4 cups water; soak at room temperature for 3 hours.
2. Puree the rice mixture in a blender in batches until smooth. Strain through cheesecloth or a fine sieve into a pitcher. Mix in the sugar; chill.
3. Stir the horchata well before serving. Pour into ice-filled glasses; garnish with cinnamon sticks and a dusting of ground cinnamon.
4. Photograph by Kana Okada
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