Horchata de arroz is a deliciously refreshing Mexican beverage made from rice milk, sugar and cinnamon and served chilled over ice. Wonderful for those who are lactose intolerant if you substitute the milk for almond milk.
1cuprinsed brown rice(I used short grain brown rice)
1/3cupraw sugar or agave(or more to taste)
1tspdark vanilla extract
1/2tspground cinnamon plus more to top
Soak the rice overnight or at least 8 hours in water with cinnamon sticks.
The next day discard cinnamon sticks and blend the rice and water in your blender at the highest speed for about 5 minutes.
Pass through a fine mesh sieve about two times to catch all the gritty bits. (A stocking works great) Discard the remaining rice pulp.
Pour into a pitcher, add skim milk, sugar, cinnamon and vanilla and mix well by stirring. Refrigerate until ready to serve.
To serve fill a glass with ice, pour horchata into a glass and sprinkle a little cinnamon on each serving just before drinking.