This unusual beverage originated with the Aztecs. It is very popular in Mexico, and pairs exceptionally well with the flavors of traditional Mexican cuisine.
| 2 | cups | raw long-grain white rice, ground fine |
| 2 | whole 2-inch | cinnamon sticks |
| ~ | boiling water for soaking | |
| 1–11/2 | cups | sugar |
| 1+ | teaspoons | vanilla |
| ~ | ice cubes |
1. Place the rice and cinnamon in a spacious, heat-resistant mixing bowl and add enough boiling water to cover. Top with plastic wrap and set aside for 8 hours, or overnight.
2. Pour the rice mixture through a fine mesh strainer, drain well and discard the water.
3. Place half of the softened rice, 1 cinnamon stick, and 4 cups of water in a blender and liquefy. Repeat with the remaining rice, cinnamon stick and water.
4. Pour the liquid through a fine strainer lined with a double layer of cheesecloth, into a bowl. Discard the solids.
5. Add the sugar and vanilla to the rice water and mix until dissolved. Adjust sweetness to to suit your taste.
6. Chill the agua de horchata for 2–3 hours.
7. Serve over ice.
