Description
A creamy, cinnamon-spiced Mexican rice drink served cold—refreshing and lightly sweet.
Ingredients
- 1 cup long-grain white rice
- 2 cinnamon sticks
- 4 cups water
- ½ cup granulated sugar (adjust to taste)
- 1 tsp vanilla extract (optional)
- 2 cups milk (whole or dairy-free alternative)
Instructions
- Rinse rice under cold water.
- In a bowl, combine rice, cinnamon sticks and 2 cups water; cover and refrigerate 8 hours or overnight.
- Blend soaked rice mixture (with sticks) until smooth.
- Strain into a pitcher using fine mesh or cheesecloth.
- Stir in milk, remaining water (2 cups), sugar and vanilla; adjust sweetness.
- Chill and serve over ice; garnish with ground cinnamon or a cinnamon stick.
Notes
- For extra creaminess, use evaporated and condensed milk.
- Toast rice and cinnamon before soaking for richer flavor.
- Omit milk to keep it dairy-free/vegan.
- Strain twice for smooth texture.