Step by step

Method

5 steps

1. 1

   Put 1 cup long-grain white rice in a bowl and cover with hot water by about an inch. Soak overnight (or at least 6–8 hours) at room temperature so the grains soften enough to blend smooth.

2. 2

   Drain and discard the soaking water. Work in two batches so the blender doesn't choke: for each half, blend half the soaked rice with 2 cups milk until the rice is finely ground, 1–2 minutes. Then blend in ¼ cup sugar, ½ teaspoon vanilla, and ¼ teaspoon ground cinnamon until dissolved.

3. 3

   Strain each batch through cheesecloth or a fine mesh sieve into a pitcher, pressing hard to squeeze out the liquid. Discard (or compost) the solids — you want milky liquid, not grit.

4. 4

   Stir the pitcher well. Taste and add a spoon more sugar if you want it sweeter. Chill thoroughly.

5. 5

   Serve over ice with a dusting of cinnamon or a cinnamon stick. Stir before every pour — it settles. You want a cold, creamy rice drink that tastes like cinnamon-vanilla milk — not watery rice water or a gritty glass that scratches your teeth.