Ingredients
- 1/2 cup uncooked long-grain white rice
- 3 to 4 cups warm water enough to submerge the rice
- 1 teaspoon ground cinnamon
- 1/2 cup milk
- 1/2 can 7 ounces sweetened condensed milk
- 1/4 teaspoon vanilla extract
- 4 ounces dark rum or more to taste
- Ice cubes
- Cinnamon stick for garnish optional, 1 per serving
Instructions
- Combine the rice and warm water in a bowl. Let it stand for 30 minutes.
- After the rice has soaked, drain the water into a separate container, reserving it (you will use it later). Process the rice with cinnamon in a food processor until a paste forms. Use a small amount of the reserved water if you need to help it blend smoothly.
- After processing, stir the the rice paste into the reserved water and let it stand for 2 hours to infuse the flavors.
- After the 2-hour infusion, pour the mixture through a fine sieve into a pitcher to remove the rice solids, leaving behind a smooth liquid base. Stir in milk, sweetened condensed milk, vanilla extract, and rum. Mix well and refrigerate for at least 2 hours.
- To serve, place ice cubes in glasses and pour the chilled horchata over the ice. Garnish with an optional cinnamon stick.