Horchata de Arroz

2 cups white rice
1 cup (about 4 oz.) blanched almonds
3 Tablespoons ground cinnamon
2 qts. warmed milk or hot water
3/4 cup granulated sugar, or to taste
1 teaspoon vanilla extract
Ice cubes

Wash and drain the rice.

In a large bowl, combine the drained rice, almonds, and cinnamon with the warm milk or water and soak at least 6 hours, or preferably overnight.

Drain, reserving liquid.

Puree half the rice-almond mixture in a food processor or blender.

Add about 1 cup of the reserved liquid and blend until as smooth as possible.

Transfer the blended mixture to a bowl and repeat with the remaining rice mixture and liquid.

Strain the mixture through 3 layers of dampened cheesecloth into a glass pitcher or jar, squeezing the cloth to extract all the milky liquid.

Stir in the sugar and vanilla. Chill and serve over ice cubes.

Makes about two quarts.