Add rice to blender and pulse several times. Add about 1 1/2 cups of water, blending to break up the rice, then add another 2 1/2 cups and blend again. Four cups of water, total, are in the blender at this point.

Lay cinnamon on a protected surface and break up with a heavy object into small chunks. Add to the rice mixture. Either pour into another container or simply set the blender cup in the fridge. Leave for about 12 hours.

After the resting period, remove the cinnamon then blend again, then begin the straining process. Reserve the solid bits for the rice pudding. The easiest way I’ve found to strain is to use a three-step straining process, primarily because I don’t like to waste cheesecloth, nor do I have the patience to scrape and facilitate straining once the cheesecloth becomes coated with the mixture.

• Pour the mixture through a standard sieve. My basic kitchen strainer worked well. At this point, add the remaining cup of water to the blender, swish around and pour it through as well.
• Pour the mixture through a smaller sieve if you have one, or a second time through the strainer (my small four-inch sieve has smaller holes and removed quite a bit more of the dregs.)
• Pour the mixture back through the standard sieve, lined with three layers of cheesecloth.

Add sugar and salt to milk in a small, microwave-safe container like a Pyrex measuring cup – heat for a moment, then stir to dissolve sugar. Add to the Horchata. Refrigerate the Horchata for another hour or so, then pour over a generous amount of ice and enjoy.

Notes:

• While some recommend squeezing the rice after straining, I found I only had a very small amount, about a tablespoon, of liquid that came out, and determined the mess was just not worth it.
• Cover and refrigerate the rice if you wish to use it later.

Variations:

• Try a splash of Rum or Kahlua for an adult Horchata.
• A bit of almond extract may be very good in this instead of vanilla – be careful as it is strong!
• Use a mixture of blanched almonds and rice.
• Sweeteners can be varied. Use condensed milk instead of sugar and milk, or try another sweetener like agave.