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
- Toast the cinnamon and rice in a heavy skillet over medium-low heat until they release a nutty aroma. Remove from heat and transfer onto a blender; blend into a fine powder. Add the vanilla, evaporated milk, condensed milk, and 4 cups of water. Strain mixture through a wet cheesecloth into a serving pitcher. Chill completely, and serve over ice, or heat and serve warm. Top with freshly ground cinnamon right before serving.