Ingredients:

  • 1 cup (200g) long-grain white rice
  • 4 cups (950ml) water
  • 1 cinnamon stick (5g)
  • 1 can (12 oz / 354ml) evaporated milk
  • 1/2 cup (100g) cane sugar
  • 1 tsp (5ml) pure vanilla extract
  • 1/8 tsp (0.75g) fine sea salt

Instructions:

  1. Combine the uncooked long-grain white rice and the cinnamon stick in a bowl or jar.
  2. Pour in 4 cups (950ml) of water, stir briefly, cover, and allow the mixture to soak in the refrigerator for at least 8 hours or overnight.
  3. Pour the entire contents of the soaking bowl, including the cinnamon stick and soaking water, into a high-speed blender.
  4. Blend on high for 60 to 90 seconds until the rice is completely pulverized and the liquid looks milky and opaque.
  5. Place a fine-mesh sieve or cheesecloth over a large pitcher and slowly pour the blended mixture through the filter, using a spoon to press down on the solids to extract all liquid.
  6. Discard the remaining rice pulp.
  7. Whisk in the cane sugar, vanilla extract, and fine sea salt until the sugar is fully dissolved.
  8. Stir in the evaporated milk until the color is a consistent, creamy off-white.
  9. Store the beverage in a sealed glass pitcher in the refrigerator and shake or stir well before serving.