I've tried a few times to make horchata.
My process is as follows:
- Put 1 cup of long grain rice, one cinnamon stick, and 4 cups of water in the blender.
- Blend briefly to break up.
- Let soak for 3+ hours.
- Blend thoroughly.
- Strain through a fine mesh strainer.
- Sweeten and chill.
The flavor is fantastic but there is a large quantity of rice sediment and the texture overall is gritty.
This sediment is fine enough to pass through my muslin so I don't think more straining will help much.
What do I need to do to improve the texture of my horchata?