Ingredients
- 1 cup uncooked white rice
- 2 cinnamon sticks
- 1 cup whole milk
- 1, 12- ounce can of evaporated milk
- 1, 12- ounce can of sweetened condensed milk
- 8 cups of warm water divided in half Sugar to taste
- ½ teaspoon vanilla
- 4 cups Ice
- Ground cinnamon for garnish
Instructions
- Wash and drain the rice with room-temperature water.
- Place the rice, cinnamon sticks, roughly hand broken into smaller pieces to help infuse their flavor, and 4 cups of water into a large bowl.
- Cover the bowl and refrigerate overnight (preferably) or a minimum of 4 hours.
- After refrigerating, remove the cinnamon stick pieces. Puree the mixture in two separate batches by adding 1/2 of the rice and 2 cups water at a time into the blender.
- Puree until mixture is very smooth and forms a paste-like texture. About 4 minutes.
- Using a very fine strainer (or some cheesecloth) pour the blended mixture over a pitcher. Strain out as much liquid as possible, pushing on the solids with a spatula or spoon.
- Repeat this process for the entire mixture.
- Stir in the milks, vanilla, and 4 cups of water. Stir well.
- Add sugar or water according to taste.
- Chill and stir before serving over ice.
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