Rice Cooler Drink Mexican Style - Horchata

• 1 cup uncooked rice
• 4 1/2 cups warm water
• 3/4 cup sugar (I use Splenda Blend)
• 1 teaspoon vanilla extract
• 2 tablespoons ground cinnamon, to serve

1. Place rice in a large bowl. Pour warm water over rice. Set aside an soak overnight.
2. Pour into blender jar; process until smooth. Strain mixture through a fine mesh sieve.
3. Return to blender, process again. Strain mixture into pitcher through a clean, dampened towel or cheese cloth. Rinse blender, return mixture to blender.
4. Add sugar and vanilla and process until combined. Refrigerate until chilled. Serve over crushed ice.
5. FOR FLAVOR VARIATIONS:
6. CONDENSED MILK: substitute a can of sweetened condensed milk for the sugar and blend with the rice. Serve with ground cinnamon on top.
7. CHOCOLATE - Add 2 ounces grated Mexican chocolate to rice. Continue as directed above.
8. STRAWBERRY - Prepare as directed above, adding 1 package (10 ounces) frozen strawberries with the sugar and vanilla. Continue as directed.
9. CINNAMON - Add 2 (4-inch) cinnamon sticks to rice. After soaking remove cinnamon sticks and discard. Continue as directed above.

rice, water, sugar, vanilla, ground cinnamon

Taken from www.food.com/recipe/rice-cooler-drink-mexican-style-horchata-416451 (may not work)