Wash the rice

Place the uncooked rice in a sieve or colander and rinse thoroughly under cold running water.

Transfer the washed rice to a large bowl.

Add the cinnamon and water

Break the cinnamon sticks into a few large pieces. This helps release more cinnamon flavour during soaking.

Add them to the rice with 950ml of the warm water.

Cover the bowl and place it in the fridge.

Leave the rice to soak overnight if possible, although four hours should be enough if you are short of time. A longer soak helps the rice blend more easily and develops the flavour.

Blend the rice

Remove most of the larger pieces of cinnamon, although leaving a few small pieces behind is fine.

Working in two batches, add half of the soaked rice and approximately half of its soaking water to a blender.

Blend thoroughly until the rice is very finely ground and the mixture looks milky. Depending on your blender, this may take several minutes.

Repeat with the remaining rice.

Strain

This is probably the most important stage if you want smooth horchata.

Pour the blended rice mixture through a very fine sieve, muslin, cheesecloth or nut-milk bag into a large jug.

Press or squeeze as much liquid as possible from the rice solids.

For an exceptionally smooth drink, strain the horchata for a second time. Muy Delish also recommends double-straining or using a nut-milk bag if you prefer a smoother texture.

Add the milk

Pour in:

- 350ml evaporated milk

- 340g sweetened condensed milk

- 2.5ml vanilla extract, if using

Then add the remaining 950ml water.

Mix thoroughly.

Taste

Have a taste and adjust the amount of water depending on how you like your horchata. Use slightly less water for a richer and creamier drink, or add a little more if you prefer something lighter.

Chill

Place the horchata in the fridge until properly cold.

Before serving, give it a good stir as some of the rice sediment will naturally settle at the bottom.

Pour into tall glasses filled with ice and finish with a light dusting of ground cinnamon.