This was a drink we got to have in Guatemala, and it was SO good that I had to find a recipe for it! It turned out great! Super easy, and the kids loved it! They were all unsure of it when I first offered it to them, but they all asked for more! :) I'm not sure if it tastes EXACTLY the same as what we had, but it's very good! I can't remember how the other one tasted...other than amazingly good!
I got this one from Better Homes and Gardens Special Issue called Ultimate Mexican...funny that I had this recipe for a year or so! LOL!
Ingredients:
1/2 cup long grain white rice
1 1/4 cups warm water
1 cup blanched almonds or raw cashews (I left this out b/c of nut allergies)
3 inches stick cinnamon
1/2 teaspoon finely shredded lime peel
4 cups water
3/4 cup sugar
1 teaspoon vanilla
ground cinnamon, optional
Directions:
1. Place uncooked rice in a blender; cover and blend until powdery (some of the rice will look finely chopped). In a medium bowl combine blended rice, the 1 1/4 cups warm water, almonds, stick cinnamon, and lime peel. Cover and let stand at room temperature over night.
2. Transfer mixture to a blender. Add 2 cups of the 4 cups of water. Cover and blend until mixture is smooth.
3. Line a fine-mesh strainer with 2 layers of 100 percent cotton cheesecloth. Pour rice mixture through cheesecloth. When liquid has passed through, gather up the cheesecloth and squeeze remaining liquid into the bowl. Discard solids.
4. Transfer strained liquid to a pitcher. Stir in remaining 2 cups water, sugar, and vanilla. Serve immediately over ice. If desired, garnish with extra ground cinnamon (I added whipped cream). To serve warm, omit serving over ice and transfer to medium saucepan; cook over medium heat until heated through.
Can make and store in fridge up to 3 days before serving.
Makes 4 servings.
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