Rick Baylesss Horchata Recipes

Steps:

• 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.

Steps:

• Combine the rice and cinnamon stick with 4 cups water in a blender; pulse to coarsely grind. Transfer to a large bowl and add another 4 cups water; soak at room temperature for 3 hours.
• Puree the rice mixture in a blender in batches until smooth. Strain through cheesecloth or a fine sieve into a pitcher. Mix in the sugar; chill.
• Stir the horchata well before serving. Pour into ice-filled glasses; garnish with cinnamon sticks and a dusting of ground cinnamon.

Steps:

• Preheat the oven to 325 degrees.
• Toast the almonds on a baking sheet in the oven stirring occasionally,until golden, 7 to 10 minutes.
• Cool; set 1/2 cup of the almonds aside.
• Ina food processor; pulverize the remaining almonds with the sugar.
• Add thebread and pulse the machine until reduced to fine crumbs.
• Drizzle in themelted butter and pulse to mix thoroughly.
• Evenly pat the mixture over thebottom and sides of a 3/4-inch deep, 9-inch tart pan with a removablebottom.
• Refrigerate several minutes to set.
• Twist a corkscrew (or dive an ice pick or screwdriver) into 2 ofthe coconut's"eyes" (the dark indentations on one end), then drain thetrapped liquid into a cup (strain if it contains any bits of coconutshell).
• Place the coconut on a baking sheet and put into the oven forabout 15 minutes to help loosen the flesh from the shell.
• With a hammercrack the coconut into several pieces, then use a small knife orscrewdriver to pry the flesh from the shell.
• Use a paring knife or avegetable peeler to peel away the dark brown skin.
• In a food processor (or, with determination and stamina, using a four-sided grater) grate thecoconut into medium-fine shreds.
• Measure out 2 1/2 cups for the pie;reserve the remainder for the garnish.
• Raise the oven temperatureto 350 degrees.
• In a small (1- to 11/2-quart) saucepan, combine the coconut water, cream and sugar.
• Simmer over medium heat, stirring frequently, until reduced to 1cup, 10 to 15 minutes.
• Pour into a large bowl, then stir in the 2 1/2 cupsof coconut, the reserved 1/2 cup almonds, the egg yolks and vanilla.
• Set the prepared crust onto a baking sheet, scoop in the coconut filling and bake in the middle of the oven until set and lightly browned on top, 30 to 35 minutes.
• Cool on a wire rack.
• While the pie is baking, toast the reserved coconut on a baking sheet in the oven, stirring occasionally, until nicely browned, 7 to 10 minutes.
• Coolthe pie completely and slice.
• Place the pie back in the oven and heat for 10 minutes.
• Serve with sour cream and coconut.