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 Rice Horchata (Rice Milk) in a Mexican shop

Note: Use real cinnamon sticks rather than cassia to make Rice Horchata. They provide a more delicate flavour.

Ingredients:

*300 g/ 2 c long or medium-grain white rice
*2 litres/ 8 c water
*handful of almonds, crushed
*2 cinnamon sticks, Mexican if available
*white or Demerara sugar to taste
*2.5 dl/1 c milk (optional)
*prickly pear (cactus) juice (optional)
*sliced toasted almonds to garnish

Preparation:

Wash and drain the rice. Tip the rice and crushed almonds into a large bowl. Crush or crumble the cinnamon sticks and add those too. Add about half of the water. Cover and let soak in the fridge overnight. The rice will swell.

Next day, pour about half the Rice Horchata mix into a food processor or blender. Blend until the ingredients  are reduced to a puree. Pour into a large jug. Repeat with the remaining Rice Horchata.

Sweeten the Rice Horchata with white or Demerara sugar. Add the milk, if used. Cover and refrigerate. Horchata will keep for a day or two.

Rice Horchata should be drunk very cold. Swirl a little prickly pear juice (or other red-coloured syrup) into each serving. Top with a few sliced toasted almonds.

Try Rice Horchata with Orange Walnut Cake, Pecan Pound Cake, Lemon Chile Shortbread,  Sopaipillas, Traditional Italian Biscotti, Biscochitos or Churros for a taste of Mexico.