Horchata de arroz

Method

1. 1 Soak the rice and almonds with cinnamon stick in 400 ml of water for 8 hours; the rice must be soft to the core to extract all the starch.
2. 2 Blend the soaking liquid continuously for 2 minutes until the mixture becomes milky white.
3. 3 Filter through a fine cloth twice and squeeze out the sediment thoroughly to extract all the liquid.
4. 4 Mix fresh milk, condensed milk, sugar, and vanilla, stir until dissolved, then refrigerate for 20 minutes.
5. 5 Pour into a glass full of ice and stir before drinking; the rice starch will always settle at the bottom.