Horchata (Mexican Rice Drink)

1 cup uncooked white rice
2 sticks cinnamon
1/4 cup slivered almonds
1 quart water
1/4 cup granulated sugar
1/2 teaspoon vanilla extract

Grind rice to a coarse meal in a blender. Mix together rice, cinnamon, almonds and water. Cover loosely and let stand overnight.

Puree the rice mixture, then strain through several layers of dampened cheesecloth. Mix in sugar and vanilla extract. Serve ice cold.

To serve, pour into tall, ice-filled glasses.

Plain Horchata:
Omit cinnamon sticks and slivered almonds from basic recipe.

Chocolate Horchata:
Omit cinnamon sticks and slivered almonds from basic recipe. Add 2 ounces grated Mexican chocolate (Ibarra is good) to rice. Continue as in basic recipe.

Strawberry Horchata:
Omit cinnamon sticks and slivered almonds from basic recipe. Prepare as for basic recipe, adding 1 (10 ounce) package frozen strawberries with the sugar and vanilla extract. Continue as directed.