Guelaguetza’s Horchata de Oaxaca

Heat a large skillet over medium-low heat. Add the rice and cook, stirring frequently, until fragrant and toasted, about 4 minutes. Transfer the rice to a large bowl, add the canela and 1 cup water, and let stand at room temperature for 2 hours.

Transfer the rice mixture to a blender and process on high for at least 2 minutes, until consistently smooth.

Meanwhile, combine the remaining 5 cups water and sugar in a large pitcher and stir until the sugar fully dissolves. Strain the blended rice mixture through a cheesecloth or double-fine-mesh strainer into the pitcher and stir to combine.

Pour the horchata over ice in cups, then top with some of the chopped cantaloupe and pecans and a drizzle of the prickly pear syrup.

Place the prickly pears in a medium saucepan and cover halfway with water. Place the pan over high heat and bring the water to a boil. Cook the pears, swirling and rolling them in the water occasionally, until very soft and falling apart, about 10 minutes. Using a potato masher, mash the pears in the pan, then scrape the pulp and liquid through a fine strainer into a bowl; discard the skin, pulp and seeds. Rinse out the pan.

Pour the juice back into the saucepan (you should have about 1 ½ cups), then add the sugar. Place the pan over high heat, stirring to dissolve the sugar, then boil for 5 minutes, using a spoon to skim off any scum that rises to the surface.

Pour the syrup into a bowl, let cool, then transfer to a storage container and refrigerate until ready to use, up to 2 weeks.