Bayless' horchata

MAKES 7 SERVINGS

6 tablespoons rice
1-1/4 cups blanched almonds
1 (1-inch) cinnamon stick
3 (2-by-3/4-inch) strips of lime zest (colored portion only)
About 1 cup sugar

Thoroughly pulverize the rice in a blender or spice grinder. Transfer to a medium bowl and add the almonds, cinnamon stick and lime zest. Stir in 2 1/4 cups of hot tap water, cover and let stand a least 6 hours or, preferably, overnight.

Scoop the mixture into the blender jar and blend for 3-4 minutes, until it no longer feels very gritty. Add 2 cups of water then blend for a few seconds more. Set a large sieve over a mixing bowl and line with 3 layers of dampened cheesecloth. Pour in the almond-rice mixture a little at a time, gently stirring to help the liquid pass through. When all has been strained, gather up the corners of the cheesecloth and twist them together to trap the dregs inside. Squeeze the package firmly to expel the remaining liquid.

Add 2 cups of water and stir in enough sugar to sweeten the drink to your taste. If the consistency is too thick, add additional water. Cover and refrigerate until ready to serve. Stir before pouring.

Authentic Mexican, Regional
Cooking from the Heart of Mexico

Nutrition facts per cup: 281 calories, 11 g fat, 1 g saturated fat, 0 mg cholesterol, 41 g carbohydrates, 5 g protein, 3 mg sodium, 4 g fiber.