Horchata de Arroz

Ingredients

• 200 g (1 cup)long-grain white rice — rinsed, then soaked overnight
• 2cinnamon sticks — broken, Mexican canela
• 6 cupswater
• 1 cupwhole milk — or evaporated milk for a richer glass
• 150 g (3/4 cup)sugar — or to taste
• 1 tspvanilla extract
• 1 pinchground cinnamon — to dust each glass
• for servingplenty of ice

Method

1. Place 200 g (1 cup) of long-grain white rice and 2 cinnamon sticks in a large bowl. Pour in 3 cups of warm water, ensuring the rice is fully submerged. Cover the bowl with a clean kitchen towel and let it sit at room temperature overnight. The rice should swell and turn a chalky white, indicating it has absorbed enough water.
2. The next day, transfer the soaked rice, cinnamon sticks, and soaking water to a blender. Add an additional 3 cups of water. Blend on high speed until the mixture becomes as smooth as possible, with the rice and cinnamon fully broken down. The liquid should appear milky and slightly gritty.
3. Set a fine sieve or a piece of cheesecloth over a large bowl or pitcher. Pour the blended mixture through the sieve, pressing down with a spoon or your hands to extract as much liquid as possible. Discard the remaining gritty solids, ensuring you have a smooth, creamy liquid left.
4. In the strained liquid, whisk in 1 cup of whole milk, 150 g (3/4 cup) of sugar, and 1 teaspoon of vanilla extract. Stir until the sugar is completely dissolved. Transfer the mixture to the refrigerator and chill until it is very cold, which will enhance the refreshing quality of the drink.
5. To serve, fill glasses with plenty of ice and pour the chilled horchata over the ice. Dust each glass with a pinch of ground cinnamon for a fragrant finish. Stir gently before drinking to ensure the flavors are well combined.