Horchata

• 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

1. Combine the rice and cinnamon stick with 4 cups water in a blender; pulse to coarsely grind.
2. Transfer to a large bowl and add another 4 cups water; soak at room temperature for 3 hours.
3. Puree the rice mixture in a blender in batches until smooth.
4. Strain through cheesecloth or a fine sieve into a pitcher.
5. Mix in the sugar; chill.
6. Stir the horchata well before serving.
7. Pour into ice-filled glasses; garnish with cinnamon sticks and a dusting of ground cinnamon.
8. Photograph by Kana Okada

longgrain white rice, cinnamon, sugar, ground cinnamon

Taken from www.foodnetwork.com/recipes/aaron-sanchez/aaron-sanchezs-horchata-recipe.html (may not work)