Ingredients:

  • 1 cup long-grain white rice (200g)
  • 6 cups water, divided (1.4 L)
  • 1/2 cup granulated sugar (100g)
  • 1 cinnamon stick
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: Ice, ground cinnamon for garnish

Instructions:

  1. Rinse the rice under cold water. Place the rinsed rice, cinnamon stick, and 4 cups (950ml) of water in a large bowl. Cover and refrigerate for at least 4 hours, or preferably overnight.
  2. Drain the rice mixture, discarding the cinnamon stick. Transfer the soaked rice to a high-speed blender. Add the remaining 2 cups (475ml) of fresh water. Blend on high speed until completely smooth, about 2-3 minutes.
  3. Place a fine-mesh sieve (or nut milk bag) over a large pitcher. Pour the blended rice mixture through the sieve, allowing the liquid to strain into the pitcher. Use a spoon or spatula to press the solids against the sieve to extract as much liquid as possible. Discard the solids.
  4. Stir in the sugar, vanilla extract, and salt until the sugar is completely dissolved.
  5. Refrigerate the horchata for at least 30 minutes to allow the flavors to meld. Serve chilled over ice, garnished with a sprinkle of ground cinnamon, if desired.