Gluten Free Rice-Almond Horatcha Milk Recipe
Rice  Mexican  
1 cup long grain white rice like Jasmine Rice (not basmati)
2 cups blanched, skinless almonds
1-inch piece cinnamon stick/bark
7 cups water
1/4 teaspoon vanilla extract

Sweetener to taste (up to 1/2 cup sugar)
Ice (optional)

Rinse your rice and drain it thoroughly. Clean a spice grinder or electric coffee grinder by running some old, raw rice you don’t care about through the mill and then wiping it out. (This will get rid of old spice remnants and coffee). Grind your rice in batches until it is as fine as possible.

Then, place in a large bowl with almonds and cinnamon. Pour 3 1/2 cups water over the rice, almonds, etc. and cover bowl with a towel or cling wrap. Leave overnight.

The next morning, blend in batches in a blender, adding 2 1/2 cups water to the mixture as well as your vanilla extract. When mixture is well blended, strain through a metal strainer and then a very thin towel or double layer of cheesecloth. Add 1 cup water or more to get the desired texture.

Serve on ice with liquid sweetener to taste (agave, honey, or simple syrup works well) or use in a recipe such as my Hot Carob Haratcha recipe.

The leftover rice/almond sludge reminds me of the leftovers after making tofu (okara). I’m going to look for recipes using it…