Horchata

Rinse white rice, then soak it with cinnamon stick broken into pieces in 720 ml of water for at least 6 hours or overnight.

Blend soaked rice with its soaking water for 2 minutes until as smooth as you can get it.

Strain rice milk through a fine sieve lined with cheesecloth or a nut-milk bag, squeezing out all the liquid. Stir in the rest of the water, sugar and vanilla extract until the sugar dissolves.

Chill horchata, stir well (it settles) and pour over ice cubes. Dust with cinnamon.