Fany Gerson gave us the recipe for this toasted rice horchata, traditionally served in the Mexican state of Campeche. Surprisingly clean and refreshing in flavor, it's an ideal thirst quencher on a hot day.
- 1⁄3 cup medium or long grain rice
- 1 (1-inch) piece Mexican cinnamon
- 1⁄4 cup granulated sugar
- 1⁄2 tsp. vanilla
- freshly ground Mexican cinnamon, to garnish