See Also: Toasted Almond Horchata(recipes)
Toasted Almond Bark(recipes)
Toasted Almond Supreme(recipes)
Grilled figs with toasted almond cream(recipes)
Apricot and Toasted Almond Phyllo Cups(recipes)
horchata(dictionary)
toasted shins(medicine)
Toasted Pesto Rounds(recipes)
Toasted Coconut Bread(recipes)
Toasted Sesame Orzo(recipes)

Toasted Almond Horchata (recipes)


Toasted Almond Horchata

Yield: Makes 8 to 10 servings



Ingredients:



3-1/2cups water, divided

2(3-inch) cinnamon sticks

1cup uncooked instant white rice

1cup slivered almonds, toasted

3cups cold water

3/4to 1 cup sugar

1/2teaspoon 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.