Thanks. I found two other recipes that sound good as well:
FIRST RECIPE:
2 cups brown rice
2½ quarts water
1 cinnamon stick
½ cup sugar
1 tablespoon vanilla.
Wash the rice, then soak it in cold water for at least 8 hours.
Drain the rice, and put it in a blender. Have a cup of water from the 2½ quarts standing by.
Blend the rice until it turns into a smooth paste. You may need to add the water to keep the blender from overheating and breaking, flinging parts everywhere and coating the room in a sticky rice gluten muck. Or you might be fine. If you smell smoke, add water to the blender.
Add the rest of the water and the cinnamon stick and put in the fridge for a few hours.
Strain the mix, first through a standard strainer then through wet cheesecloth. Add the sugar, add the vanilla, stir until sugar dissolves.
Serve cold with spicy food or on its own.
SECOND RECIPE:
1 cup brown rice
2 cups almonds, skins removed
2-inch piece of cinnamon bark
7 cups of water
1/2 cups of sugar
1 vanilla bean
Grind the rice into a fine powder (a coffee grinder works perfectly). Remove the skins of the almonds by blanching them in boiling water. Drop them in for about 30 seconds, and after they have cooled, the almonds should squirt right out of their skins when pressed between thumb and forefinger. Combine the ground rice, blanched almonds, cinnamon, and the seeds that have been scraped out of one vanilla bean, with 3 1/2 cups of water and let sit overnight, covered.
The next day, pour the mixture into a blender and puree until smooth, adding the sugar and an additional 2 1/2 cups of water. Strain the Horchata using a strainer and cheesecloth. There will be a lot of solids. Press them against the cheesecloth-lined strainer to get out all of the liquid, but don't stop there. Pick up the cheesecloth to form a pouch and squeeze out every last drop with your hands. The final step is to add additional water to thin out the drink to the consistency of milk.