Horchata

Instructions

1. 1 Rinse the rice under cold water until the water runs clear, then place it in a large bowl with the cinnamon stick. Pour five cups of warm water over the rice and cinnamon, cover, and let soak for at least four hours or overnight.
2. 2 Pour the soaked rice along with its cinnamon-infused soaking water into a blender. Blend on high speed for three to four minutes until the mixture is as smooth as possible with no visible rice grain pieces remaining.
3. 3 Strain the blended mixture through a fine mesh strainer lined with cheesecloth into a large pitcher. Press and squeeze the solids firmly to extract every drop of the creamy rice milk, then discard the remaining pulp.
4. 4 Add sugar and vanilla extract to the strained rice milk and stir vigorously until the sugar dissolves completely. Taste and adjust sweetness as desired, remembering that the ice will dilute the drink slightly when served.
5. 5 Add three cups of cold water to the pitcher and stir well to reach the desired consistency. Horchata should be creamy but easily drinkable, similar to thin milk in texture, not thick like a smoothie or shake.
6. 6 Refrigerate until thoroughly chilled, at least two hours. Serve over plenty of ice in tall glasses, stir well before pouring as rice starch settles naturally, and dust the top with a pinch of ground cinnamon for presentation.