Horchata

Bring 1/3 of the evaporated milk, 1/3 of the water, and cinnamon stick to a boil over medium-high in a small saucepan.

Add the rice and cover, then reduce the heat to simmer. Stir occasionally, until the rice is tender and the mixture resembles a thick pudding texture, about 20 minutes.

Remove from the heat and let it cool completely to room temperature, about 30 minutes. Discard the cinnamon stick in the cooled rice mixture.

Transfer the rice mixture to a blender and add the sugar, ground cinnamon, vanilla, and remainjng evaporated milk and water.

Blend on medium-high speed until it’s smooth, about 2 minutes.

Strain the mixture through a fine wire mesh strainer.

Serve chilled over ice.