Horchata is one of the most common table drinks in Mexico, usually served in pitchers to accompany the main meal, and is classified as an agua, like many Mexican fruit drinks. In some areas, horchata is made with dried melon seeds instead of rice. The following recipe is adapted from Adela Fernandez’ La Cocina Tradicional Mexicana.
- 1 cup uncooked rice
- 2 quarts water
- 1/8 teaspoon powdered cinnamon
- juice of ½ lime
- 1 cup sugar, or to taste
In a wire mesh strainer, rinse the rice under running water. Place it in bowl with water to cover and let it soak for 3 hours. Drain the rice.
Place the drained rice in a large saucepan with the 2 quarts of water, bring to a boil and cook until the rice is tender. Allow to cool, then pour the rice water through a wire mesh strainer into a pitcher, pressing to extract as much liquid as possible.
Add the cinnamon, lime juice and sugar, stirring to dissolve sugar. Serve very cold.
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