Horchata (which can be used to describe any sweet drink, but has come to mean, by default, this one) is sold all over Mexico (and throughout southern California). It’s an addictive, deliciously creamy drink that contains no dairy but is based on ground rice. Traditionally it’s made in a mortar and pestle; you’ll be glad you live in the age of blenders.

　　

Ingredients

makes 4 servings

　　1 1/2 cups long-grain rice

　　Two 4-inch cinnamon sticks

　　1 lime, zest cut into large pieces and juice reserved

　　1/2 cup sugar, or more to taste

　　

Step 1

Put the rice, cinnamon sticks, and lime zest into a large bowl. Pour 1 quart warm water over the mixture and let it sit overnight. If the weather is hot, cover the bowl and refrigerate.

　　

Step 2

Remove the cinnamon sticks and zest from the mixture and pour the rice and soaking liquid into a blender. (Work in batches if necessary.) Blend, pouring in an additional 2 cups water with the machine running, until just about smooth. Pour the mixture through a strainer and discard the solids.

　　

Step 3

Stir in the sugar until dissolved, adding more to taste. Chill, season to taste with the reserved lime juice, and serve.

　　

Almond Horchata

Step 4

Add 1 cup blanched almonds to the blender in step 2.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.