The Costa Rican version of horchata is creamy, cinnamon-infused, simple, and refreshing. Serve over ice on a hot day or just enjoy as a complement to spicy dishes.
4 cups long-grain rice
10 cups water, divided
2 teaspoons ground cinnamon or 4 sticks cinnamon
1 teaspoon ground nutmeg About 1 cup granulated sugar
Soak rice overnight in 4 cups of water with cinnamon sticks (if using).
In the morning, remove cinnamon sticks and blend the rice with soaking water in a blender or with an immersion blender, about 1 to 2 minutes, or until the mixture is blended but not smooth.
Strain mixture into a large pitcher, pressing with a spoon to extract as much liquid as possible. Discard the rice pulp.
Stir in the remaining 6 cups of water, nutmeg, ground cinnamon (if using), and sugar to taste.
Chill before serving or serve over ice.
