Horchata, which must be served ice cold, can be made with either cantaloupe melon seeds or rice. This version, made with rice, is more common and especially popular during the hot months.
- 1 cup rice
- 2 quarts water, plus water for soaking
- 1 cup sugar
- pinch cinnamon, or to taste
- juice of ½ lime
Place the rice in a colander and rinse it under running water until the water runs clear. Soak the rice in a bowl, with sufficient water to cover, for three hours.
Drain off the soaking water and place the rice in a large pot with the two quarts of water. Boil until the rice is cooked. Allow to cool, then push the rice through a strainer with a wooden spoon, along with the water left in the cooking pot.
Add the sugar, cinnamon and lime juice, stirring to dissolve the sugar. Serve ice cold. Makes 2 quarts.