MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Horchata De Arroz (Cinnamon Rice Drink)
 Categories: Beverages, Mexican
      Yield: 6 Cups
 
    2/3 c  Medium- or long-grain rice
      3 c  Water; warm
      1    Mexican cinnamon stick; (2")
      1 c  Sugar; or more if needed
      2 c  Whole milk
           Ground Mexican cinnamon
 
  Put the rice in a blender or spice grinder and process until
  complewtely pulverized, with a flourlike texture. Alternatively, you
  can leave the rice whole if you prefer. Combine the rice powder, warm
  water, and cinnamon stick and stir with a whisk until well combined.
  Cover and refrigerate for at least 5 hours or overnight.
  
  Transfer the mixture to a blender and blend until as smooth as
  possible. It will feel slightly grainy but should not be gritty.
  Strain into a pitcher through a sieve or colander lined with a couple
  layers of cheesecloth, pressing the solids with the back of a wooden
  spoon to extract as much liquid as possible. Stir in the sugar and
  milk, then taste and add more sugar if you like.
  
  Refrigerate until completely chilled. Serve over ice, topped with a
  sprinkling of the ground cinnamon.
  
  Variations:
  
  * Add 2 tb worth of cantaloupe chunks and red prickly pear and 1 tb of
    pecans in a tall glass of horchata. The prickly pear makes the
    horchata turn a light shade of pink, and the chunks of fruit and
    pecans compliment the horchata wonderfully.
  * Coconut Horchata: Add 1/2 c of ground, blanced almonds to the
    rice powder mixture before you soak it, and 1 c of fresh coconut
    flesh when blending the rice mixture. If the consistency is too
    thick, add water.
  * Nut Horchata: Add 1 c of raw nuts (almonds, cashews, or peanuts)
    to the rice powder mixture before soakung, then proceed as directed.
  
  Recipe by Fany Gerson
 
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