HORCHATA
By Becky Melendez

3 cups uncooked rice
1 T ground cinnamon
warm water
2 cups sugar
3 t vanilla
cold water

Put rice, and cinnamon in a 1 gallon container. Fill about ¾ of the way with warm water. Let set in fridge overnight or at least 6 hours. The next day pulverize with bean masher or blender. Strain through a fine mesh sieve, then strain through a cheese cloth a couple times. Return liquid to rinsed out gallon container. Add sugar, vanilla, and fill to top with cold water. Stir. Serve chilled.