Peach Horchata

1. 1

   In a medium saucepan over medium heat, combine 6 cups water, rice, cinnamon, peach slices, sugar, and vanilla.

2. 2

   Stir to combine.

3. 3

   Bring to a boil, reduce to a simmer and cook, covered, for 40 minutes, until rice is tender.

4. 4

   Remove from heat and let cool.

5. 5

   Discard cinnamon stick and puree in batches in a blender.

6. 6

   Strain through a fine mesh strainer into serving pitcher.

7. 7

   Discard pulp, and stir in the remaining 2 cups of water.

8. 8

   Serve warm or chilled, dusted with ground cinnamon.

No additional tips available.