Directions 8 steps | 395 Minutes
Preheat the oven to 350°F. In a small baking pan, stir together the white rice, blanched almonds and cinnamon stick.
Transfer the baking pan into the oven and toast the mixture until lightly golden brown, about 10-15 minutes. Let cool for 5-10 minutes or until cool enough to handle.
In a large container with a lid, place the toasted mixture and two cups of water. Refrigerate until the rice softens, about 6 hours. Overnight is preferred. (See Notes 2.)
Transfer the soaked rice mixture and the water into the jar of a high-speed blender.
Blend until smooth.
Strain the mixture through a fine-mesh strainer lined with cheesecloth to catch any debris into a large pitcher.
Add the remaining two cups of water, evaporated milk, condensed milk, whole mik and vanilla extract to the large pitcher. Whisk to thoroughly combine.
Serve over a cup filled with ice and topped with a dash of ground cinnamon. Enjoy!
- Mexican cinnamon, also known as Ceylon cinnamon, is a floral, more delicate cinnamon than cassia cinnamon, also known as Chinese cinnamon, which is marketed as common cinnamon in US grocery stores. Because cassia cinnamon packs a powerful, pungent flavor, using cassia cinnamon will produce an agua de horchata that is stronger in cinnamon flavor.
- A good indicator that the rice is ready is when the rice will easily break in half when crushed between your fingertips.