- 1 cup uncooked long-grain rice
- 1 cup blanched almonds
- 2/3 cup white sugar, plus more to taste
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 quart water
- 2 cups milk
Combine rice and almonds in blender. Blend on high speed, stopping to shake jar as necessary until roughly powdered, about 30 seconds. Add remaining ingredients to blender and blend on high speed for a further 1 minute. Refrigerate and let steep overnight. The next day, strain through a fine mesh strainer. Add more sugar, cinnamon, and vanilla to taste. Serve chilled over ice.