Ingredients
Equipment
Method
Directions:
- Begin by rinsing the uncooked rice under cold water until the water runs clear. Place the rice in a bowl and add 2 cups of water. Let it soak for at least 4 hours, or preferably overnight.
- After soaking, drain the rice and transfer it to a blender. Add the remaining 4 cups of water and the cinnamon sticks. Blend on high until the rice is finely ground and the mixture is creamy, about 1-2 minutes.
- Using a fine mesh strainer or cheesecloth, strain the blended mixture into a large bowl or pitcher. Press down gently to extract as much liquid as possible. Discard the rice solids or save them for another recipe.
- To the strained liquid, stir in the whole milk, vanilla extract, and sugar. Mix well until the sugar is completely dissolved. Taste and adjust the sweetness if needed.
- Refrigerate the horchata for at least an hour to chill. Serve over ice and garnish with a sprinkle of cinnamon if desired.
Notes
- Store in the refrigerator for up to 5 days; shake before serving.
- For a dairy-free version, substitute whole milk with almond or coconut milk.
- To make horchata thicker, reduce water or add more rice when blending.