From David Lebovitz
2/3 cup white rice
3 cups warm water
1 (2-inch) cinnamon stick
3/4-1 cup sugar
2 cups rice milk or regular milk
Ground cinnamon. for serving
1. In a blender, grind the rice so it is in fine pieces, roughly the consistency of very coarse polenta. (If your blender won't go that fine, that's okay and just bread up the rice as much as possible.)
3. Pluck out the cinnamon stick then puree the rice and water until it's as smooth as possible. Strain the mixture through a sieve lined with a few layers of cheesecloth, squeezing it relatively firmly to extract as much of the rice flavor as possible.
4. Stir in the sugar and milk, mixing until the sugar is dissolved. Taste, and adjust sweetness, if necessary. Refrigerate until completely chilled.
Serving:Serve over ice with a sprinkling of ground cinnamon on top.
Storage: Store the horchata in the refrigerator for up to four days.
Makes about 6 cups