Horchata

Place uncooked rice in a blender; cover and blend until powdery (some of the rice will look finely chopped). In a medium bowl combine blended rice, the 1-1/4 cups warm water, the almonds, the 3 inches stick cinnamon, and, if desired, lime peel. Cover and let stand at room temperature overnight.

Transfer mixture to a blender. Add 2 cups of the remaining water. Cover and blend until mixture is smooth.

Line a fine-mesh strainer with two layers of 100-percent-cotton cheesecloth. Pour rice mixture through cheesecloth. When liquid has passed through, gather the cheesecloth and squeeze the remaining liquid into the bowl. Discard solids.

Transfer strained liquid to a pitcher or large bowl. Stir in the remaining 2 cups water, the sugar, and vanilla. Serve immediately over ice. If desired, garnish with additional stick cinnamon. (To serve warm, transfer to a medium saucepan and cook over medium heat until heated through.)