Food & Cooking Recipes Drink Recipes Rick Bayless's Horchata 4.9 (9) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 22, 2019 Print Share Share Tweet Pin Email Yield: 1 quart Martha's recipe is adapted from one in Mexican food expert and chef Rick Bayless's book "Authentic Mexican." Ingredients 6 tablespoons long-grain white rice 1 ¼ cups whole blanched almonds 1 1-inch stick cinnamon 1 cup sugar Large pinch of coarse salt Directions The night before serving, pulverize the rice in a spice grinder. Transfer to a large bowl and add the almonds and cinnamon stick. Stir in 2 1/2 cups hot tap water, cover, and let stand for at least 6 hours. Remove cinnamon stick and discard. Puree the mixture in a blender until no longer gritty, about 4 minutes. Add 2 cups water and blend for a few seconds more. Set a large sieve lined with 3 layers of dampened cheesecloth over a medium bowl. Pour the almond rice mixture in, a little at time, stirring gently to help the liquid pass through, and then gather up the corners of the cheesecloth and squeeze out all the liquid. Stir sugar and salt into the strained liquid. If the consistency is too thick, add water. Cover and refrigerate. Stir before pouring into glasses. Print