Horchata de Arroz (Cold Rice Drink)

1 cup rice
1 cinnamon stick; 2 inches long OR 1/2 tsp ground cinnamon
2 cups boiling water
5 to 6 cups cold water
1/2 lime, juice only
1 tsp ground true (ceylon)
4 Tbs sugar, or to taste

Place the rice and cinnamon stick in a small saucepan. Add the boiling water and let soak until the water is white and milky. Bring to a boil over medium-high heat. Reduce the heat to low and simmer, uncovered, until partly softened but not fluffed up, about 15 minutes.

Discard the cinnamon stick and let the rice cool, covered. Working in several batches, purse the rice mixture in a blender or food mill. The mixture may be sticky and hard to work with; use the cold water a little at a time if necessary to thin.

With a wooden spoon or pusher, force the mixture through a medium-mesh sieve (you can use more of the cold water to help rinse it through). Combine the strained pursed rice with the lime juice, ground cinnamon, and sugar to taste.

Add the remaining cold water gradually until the horchata is the consistency of a not-too-heavy cream soup (use a little more if desired).

Taste and add more sugar, lime juice, or cinnamon if desired, but the flavor should be delicate and slightly bland. Chill thoroughly and serve with ice.

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