The recipe for this rice drink was developed by Fany Gerson, who named it for its pure white color. Creamy and sweet, it's a far cry from traditional horchatas — this is almost like a dessert, and equally good served hot or cold.
- 1⁄3 cup medium or long grain rice
- 1 (1") piece Mexican cinnamon
- 1⁄2 tsp. vanilla
- 12 oz. evaporated milk
- 14 oz. condensed milk
- Freshly ground Mexican cinnamon, to garnish