Recipe courtesy Aarón Sanchez
Total Time : 3 hr 45 min | Prep : 15 min | Inactive : 3 hr 30 min
Yield : 6 to 8 servings | Level : Easy
- 1 cup long-grain white rice, rinsed
- 1 cinnamon stick, preferably Mexican, broken into pieces, plus more for garnish
- 1/2 cup sugar, or to taste
- 1 tablespoon ground cinnamon, preferably Mexican, for garnish
Combine the rice and cinnamon stick with 4 cups water in a blender; pulse to coarsely grind. Transfer to a large bowl and add another 4 cups water; soak at room temperature for 3 hours.
Puree the rice mixture in a blender in batches until smooth. Strain through cheesecloth or a fine sieve into a pitcher. Mix in the sugar; chill.
Stir the horchata well before serving. Pour into ice-filled glasses;garnish with cinnamon sticks and a dusting of ground cinnamon.