Cinnamon Rice Horchata

• 40 g cooked short-grain white rice, chilled — Cooked short-grain white rice
• 210 g chilled unsweetened rice milk — Unsweetened rice milk
• 100 g chilled unsweetened soy milk — Unsweetened soy milk
• 10 g pure maple syrup — Pure maple syrup
• 0.8 g ground cinnamon — Ground cinnamon

Method

1. 1Blend the cooked-rice baseBreak up the chilled cooked rice with a clean fork. Add it to the blender with the rice milk, maple syrup, and cinnamon.Look for: Everything is evenly positioned and ready for the next action.
2. 2Continue blend the cooked-rice baseSecure the lid, blend on low for 20 seconds, then on high for 70 seconds.1 min 30 secLook for: No distinct rice grains remain and the pale base is creamy with very fine cinnamon specks.Safety: Use rice cooled and refrigerated within 2 hours and rice milk held at 40°F or colder.
3. 3Add soy milk and rest the foamAdd all the chilled soy milk and blend on low for 15 seconds. Keep the lid secured.15 secLook for: The mixture is evenly processed and ready for the next action.
4. 4Rest the jar for 2 minutesRest the jar for 2 minutes, then pulse twice for 2 seconds each to reincorporate any cinnamon that settled.2 min 4 secLook for: Large bubbles have collapsed, the cooked rice is fully dispersed, and the cinnamon is suspended from top to bottom.Safety: Wait for the blades to stop fully before touching the lid, declare the soy allergen, and keep the drink cold.
5. 5Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
6. 6Pour without strainingPour the complete unstrained horchata into one 350 ml glass and serve cold.20 secLook for: The full serving is smooth and creamy, with no cooked rice or cinnamon paste left in the blender.Safety: Keep chilled and discard after 2 hours at room temperature.