Instructions: In a large bowl, combine rice, almonds, cinnamon, and 2 1/2 cups tap water. Cool, cover with plastic wrap, and refrigerate overnight.

Pour mixture into a blender. Add sugar, and blend on high until the mixture is as smooth as possible (there still may be a hint of grittiness). Strain through a very fine strainer, pressing with a spoon until only a dryish pulp remains; discard pulp. Transfer to a pitcher, and stir in milk. Taste, and add more sugar if necessary.

For the Prickly Pear Puree: Place in a small food processor fitted with the steel blade. Puree until smooth. Strain through a medium sieve.

Serve horchata in tall glasses over ice. Drizzle in prickly-pear puree. Garnish with cantaloupe and pecans. Stir gently until mixture turns pink.

This recipe yields 6 servings.

Comments: Although its one of the most popular - not to mention nutritious - beverages in Mexico, the drink known as horchata actually originated in the Arab world, where it was made from ground tiger nut. The Spaniards brought it to Mexico, where today it is commonly made with ground rice, almonds, and milk.

Also called cactus pears and cactus fruit, prickly pears are egg-shaped fruits of the prickly-pear cactus; they come in a variety of colors and have juicy flesh like a watermelons. When selecting prickly pears, make sure their skin yields slightly to the touch - a sign they are ripe and ready to be eaten.

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