Instructions

1. 1

   Rinse the rice under cold running water until the water runs clear, about 30 seconds. This removes excess starch for a cleaner flavor.

   Equipment: fine-mesh sieve, large bowl
2. 2

   Combine the rinsed rice, 3 cups water, and cinnamon stick in a large bowl. Cover tightly with plastic wrap.

   Equipment: large bowl, plastic wrap
3. 3

   Refrigerate for at least 8 hours or overnight. The rice will soften and turn opaque white as it absorbs water and releases starches.

   Tip: The longer soak (up to 12 hours) produces a creamier, more flavorful horchata
4. 4

   Remove and discard the cinnamon stick. Transfer the soaked rice and all its soaking water to a high-speed blender.

   Equipment: high-speed blender
5. 5

   Blend on high speed for 2-3 minutes, until the mixture turns completely smooth and milky white with no visible rice grains.

   Equipment: high-speed blender
6. 6

   Strain the blended mixture through a fine-mesh sieve lined with a double layer of cheesecloth set over a large pitcher. You should get about 3 cups of thick, creamy rice milk. Discard the rice solids.

   Equipment: fine-mesh sieve, cheesecloth, large pitcher
   Tip: Press firmly with the back of a spoon to extract every drop of liquid
7. 7

   Add the remaining 2 cups water, sugar, vanilla extract, and salt to the strained rice milk. Stir vigorously with a whisk until the sugar dissolves completely, about 1 minute.

   Equipment: whisk
8. 8

   Refrigerate until thoroughly chilled, at least 2 hours. The flavors will continue to meld as it chills.

9. 9

   Stir well before serving. Pour over tall glasses filled with ice and dust with a light sprinkle of ground cinnamon.

   Tip: Separation is natural—the rice solids will settle at the bottom