Mexican cinnamon rice drink (Horchata de arroz)

1. Rinse the rice in a sieve under cold water. In a bowl, cover the rice and the broken cinnamon stick with 1 litre of lukewarm water, cover and soak for at least 4 hours, preferably overnight (in the fridge).

2. Blend the soaked rice with the cinnamon and the soaking water for 2-3 minutes until very smooth.

3. Strain into a jug through a fine sieve or clean muslin, squeezing the pulp well; discard what's left.

4. Add the milk and the remaining 500 ml of cold water, then stir in the sugar and vanilla extract until the sugar dissolves.

5. Taste and dilute or sweeten further to your liking; chill for at least 1 hour.

6. Stir before serving (the starch settles), pour into glasses with ice and dust with ground cinnamon.

Tip: If you want it dairy-free, simply swap the milk for water – that's how it's made in many places in Mexico.