1-Getting Started with Soaking: First, add the rice, 2 cups of hot water, and the cinnamon sticks to a blender, then blend until the rice and cinnamon are roughly ground as outlined in the directions. Add the remaining water and blend again to mix everything well. Transfer the mixture to a pitcher or container with a lid and refrigerate for at least 8 hours or overnight to let the flavors develop.

2-Straining and Mixing: After chilling, strain the mixture through a fine mesh strainer or cheesecloth into another pitcher, discarding the solids to get a smooth liquid. Stir in the milk, vanilla extract, ground cinnamon, and sugar to your desired sweetness for a balanced taste. The preparation time is a minimum of 8 hours, including blending and refrigeration, so plan ahead for the best results.

3-Final Touches: Chill the final mixture until ready to serve, then stir well and serve over ice for a refreshing drink. Measure and rinse 1 cup long-grain white rice under cold running water until the rinse runs clear. For a creamier version, add 1/2 cup blanched almonds to the rinse and soak with the rice for 3 to 4 hours.

4-Optional toasting: Drain and lightly toast the soaked rice and almonds in a dry skillet over medium heat for 5 to 8 minutes until fragrant. Blend the soaked items with 2 cups of the soaking water and cinnamon in a high-speed blender for 1 to 2 minutes.

5-Strain through a fine-mesh sieve lined with cheesecloth, then combine with 2 cups cold milk, sugar, vanilla, and a pinch of salt. Chill for at least 1 to 2 hours and adjust texture before serving. For scaling, this recipe works well for larger batches, and always troubleshoot by tasting and adjusting as needed.