Recipe - Horchata De Arroz - Cold Rice Drink

Stephen Ceideburg
1 cup Rice
1 Piece (2 inches) true
(Ceylon) cinnamon stick or
1 Piece (1 inch) U.S.
"cinnamon" (see editor's
note)
2 cup Boiling water
5 To 6 cups cold water
One half Lime, juice only
1 teaspoon Ground true (Ceylon)
cinnamon or: *
One half teaspoon Ground U.S. "cinnamon" (see
editor's note)
3 tablespoon To 4 tablespoon sugar, or to taste

* 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. It's 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
mediumhigh 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 mediummesh
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 nottooheavy 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 One half quarts.

Editor's note: Martinez says the U.S. product called cinnamon is not the
same as the cinnamon, imported from Sri Lanka (Ceylon), that's sold in
Mexico. The bark is thinner, and it's medium tan, not reddish brown. The
Sri Lankan type also is known as softstick cinnamon. It may be available
at some Mexican markets.

Recipe from "Food From My Heart" by Zarela Martinez. Naomi Kaufman Price
writing in the Oregonian's FOODday, 1/12/93.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini