Horchata de Arroz (Rice Drink)

Recipe View **Soak the Rice (8-12 hours):** In a bowl, cover the rice with ample water and let it soak in the refrigerator overnight, or for at least 8 hours. This crucial step softens the rice and allows for a smoother, creamier horchata.

Recipe View **Prepare the Rice Mixture (5 minutes):** Drain the soaked rice thoroughly, discarding the soaking water. In a separate pitcher, combine the cold water and evaporated milk, stirring until well mixed.

Recipe View **Blend to Perfection (2-3 minutes):** Transfer the drained rice to a high-powered blender. Add half of the diluted milk mixture. Blend until the rice is pulverized into a fine, almost creamy consistency.

Recipe View **Infuse with Flavor (1 minute):** Add the sugar, ground cinnamon, and vanilla extract to the blender. Blend again until fully incorporated, ensuring the sugar is completely dissolved.

Recipe View **Combine and Blend Again (1 minute):** Pour in the remaining diluted milk mixture and blend for a final time to achieve a homogenous and luscious texture.

Recipe View **Strain for Silky Smoothness (10-15 minutes):** Line a fine-mesh strainer with two layers of cheesecloth, or a nut milk bag. Position the strainer over a large bowl or pitcher to collect the strained horchata. Gently pour the rice milk mixture through the lined strainer, allowing the liquid to filter through naturally. Avoid pressing on the solids, as this can result in a gritty texture.

Recipe View **Optional Second Strain (5 minutes):** For an extra smooth horchata, repeat the straining process with fresh cheesecloth or a cleaned nut milk bag.

Recipe View **Chill and Serve (30 minutes minimum):** Refrigerate the horchata for at least 30 minutes to allow the flavors to meld and the drink to chill thoroughly. Serve over ice and garnish with a sprinkle of cinnamon, if desired.