Horchata

You can get it at almost every Mexican restaurant. I've been in love with it since I set tongue on it. Rice, cinnamon, and milk mixed together makes the most scrumptious bit of drink! I had no idea you could actually make it at home without it tasting pretty bad and grainy until this recipe. It goes well with ANY Mexicanesque dish.

1 cup uncooked long-grain white rice (can use brown if preferred)
5 cups water
1/2 cup milk
1/2 TBSP vanilla extract
1/2 TBSP ground cinnamon
2/3 cup white sugar

Pour the rice and water into a blender. Blend until rice just begins to break up (but not too long, or your drink will be grainy), about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours. I usually let mine sit overnight. It gives a better saturation of rice-taste. Strain the rice water into a pitcher and chuck all the rice. Stir milk, vanilla, cinnamon, and sugar into the rice water. Chill before serving.

YIELD: 6 servings