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3 cool coolers for summer sipping by Yee-Fan Sun | 1 2
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1 cup white rice
Soak the white rice and cinnamon sticks in four cups water for six hours or so, or overnight. Pour the rice mixture into a blender (you’ll most likely have to do this in a couple of batches). Zizz up the mixture for a couple of minutes, until you have a milky-white smooth mixture. Place a fine-mesh strainer lined with several layers of cheesecloth over a large mixing bowl. Strain the pulverized rice mixture. When the liquid has gone through and you’re left with just the gritty remainders, gently gather it in the cheesecloth and squeeze to get out that last bit of juice. Repeat the straining process, then pour the horchata into a pitcher. Add sugar to taste, along with more water if the horchata is too thick for your liking. Serve chilled with plenty of ice.