Cinnamon Rice Horchata with Vanilla

What you need

• 200 g (1 cup) long-grain white rice
• 2 cinnamon sticks, about 8 cm each, broken into pieces, plus extra for serving
• 1 l (4 1/4 cups) hot water, for soaking
• 500 ml (2 cups) whole milk, cold
• 120 g (1/2 cup + 2 tbsp) granulated sugar, or to taste
• 1 tsp vanilla extract
• ground cinnamon, for serving
• ice cubes, for serving

Method

Restated from the original video

1. 1

   Rinse the rice in a sieve under cold running water until the water runs clear.

2. 2

   Put the rice and the broken cinnamon sticks in a large bowl and pour over the hot water.

3. 3

   Cover and leave to soak at room temperature for 8 hours or overnight. The grains should snap easily between your fingers.

4. 4

   Transfer everything, soaking water included, to a blender.

5. 5

   Blend on high until the rice is ground as fine as possible and the liquid looks milky, 2-3 min.

6. 6

   Line a sieve with a double layer of cheesecloth or a clean thin cloth and set it over a jug.

7. 7

   Pour the mixture through slowly, then gather the cloth and squeeze out as much liquid as possible. Discard the pulp.

8. 8

   Stir the milk, sugar and vanilla into the strained liquid until the sugar dissolves.

9. 9

   Taste and add more sugar or a splash of cold water if the drink feels too thick.

10. 10

    Chill for at least 30 min.

11. 11

    Stir well before pouring, since the fine rice solids settle at the bottom. Serve over ice with a dusting of ground cinnamon and a cinnamon stick in each glass.

Imported from dessertnowdinnerlater.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.