Mexican-style horchata made with rice and almonds gets a southeast Asian-style lift from bright lemongrass and ginger.
- Yield:Makes 1 quart
- Active time: 15 minutes
- Total time:8 hours
- 1/3 cup white long-grain rice, rinsed
- 2/3 cup raw almonds
- 3 cups hot (not boiling) water plus 1 cup cold water, divided
- 6-inch section lemongrass, finely chopped
- 2-inch section fresh ginger, smashed
- 4 tablespoons agave nectar
Add rice, almonds, lemongrass, ginger and hot water to blender and blend on high for 1 minute. Transfer mixture to a covered jar or container and leave to soak at room temperature overnight.
The next day, line a fine-meshed sieve with one layer of cheesecloth and set it over a deep bowl. Transfer rice-almond mixture back to blender and add 1 cup cold water. Blend on high for 2 minutes. Carefully pour blend through cheesecloth-lined sieve; gather cheesecloth together and squeeze out remaining liquid.
Add agave nectar to horchata, whisk together, and serve over ice. Transfer remaining horchata to a bottle or container and store in the refrigerator for up to one week.