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Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Toasted Almond Horchata
Yield: Makes 8 to 10 servings
Ingredients:
3-1/2
cups water, divided
2
(3-inch) cinnamon sticks
1
cup uncooked instant white rice
1
cup slivered almonds, toasted
3
cups cold water
3/4
to 1 cup sugar
1/2
teaspoon vanilla
Lime wedges for garnish
Preparation:
1.
Combine 3 cups water and cinnamon sticks in medium saucepan. Cover and bring to a boil over high heat. Reduce heat to medium-low. Simmer 15 minutes. Remove from heat; let cool to temperature of hot tap water. Measure cinnamon water to equal 3 cups, adding additional hot water if needed.
2.
Place rice in food processor; process using on/off pulsing action 1 to 2 minutes or until rice is powdery. Add almonds; process until finely ground (mixture will begin to stick together). Remove rice mixture to medium bowl; stir in cinnamon water and cinnamon sticks. Let stand 1 hour or until mixture is thick and rice grains are soft.
3.
Remove cinnamon sticks; discard. Pour mixture into food processor. Add remaining 1/2 cup water; process 2 to 4 minutes or until mixture is very creamy. Strain mixture through fine-meshed sieve or several layers of dampened cheesecloth into half-gallon pitcher. Stir in 3 cups cold water, sugar and vanilla; stir until sugar is completely dissolved.
4.
To serve, pour over ice cubes, if desired. Garnish with lime wedges, if desired.
This recipe appears in:
Mexican
