Horchata de Arroz

Method

1. 1

   Rinse the rice, then soak it with the cinnamon sticks in 750 ml of the water for at least 4 hours, ideally overnight.

   💡 The long soak is where the flavor comes from — shortcuts make watery horchata.

2. 2

   Blend the rice, cinnamon and soaking water on high until as smooth as your blender allows, about 2 minutes.

3. 3

   Strain through a fine sieve — twice, or through cloth — into a pitcher, pressing on the solids.

   💡 Straining twice is the difference between silky and chalky.

4. 4

   Stir in the remaining water, the sugar and vanilla until dissolved. Taste and adjust sweetness.

5. 5

   Chill well and serve over plenty of ice, stirring first — horchata settles as it sits.