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Recipe: Horchata

STANDS OUT IN A CROWD: Rice-based horchatas are a classic.
STANDS OUT IN A CROWD: Rice-based horchatas are a classic.
(Glenn Koenig / Los Angeles Times)
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Total time: 20 minutes, plus overnight soaking

Servings: 2 1/2 quarts

Note: Inspired by Juan Antonio of Oaxacalifornia. Soak the rice the day before. Agave nectar is available at Trader Joe’s stores, Whole Foods, Ralphs and other well-stocked supermarkets.

4 cups long grain white rice

3 cinnamon sticks

1/4 cup agave nectar

Chopped toasted pecans for garnish (optional)

Diced cantaloupe for garnish (optional)

1. In a large bowl, combine the rice and cinnamon sticks. Bring 6 cups of water to a boil, then pour the hot water over the rice and cinnamon. Cover and allow to soak overnight.

2. In a blender, purée the rice mixture (including the cinnamon) with the agave nectar until smooth; this will need to be done in batches. Strain the mixture through a mesh strainer lined with a triple layer of cheesecloth (or a chinois). Stir in 6 cups cold water, or adjust consistency to taste. Adjust the sweetness to taste with additional agave nectar if desired.

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3. Just before serving, stir the horchata vigorously. Serve over ice and garnish, if desired, with a few chopped toasted pecans and a sprinkle of diced cantaloupe. This will keep for 3 days, refrigerated.

Each 8-ounce serving: 94 calories; 1.5 grams protein; 19 grams carbohydrates; 0 fiber; 0 fat; 0 saturated fat; 0 cholesterol; 5 mg. sodium.

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