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Combine rice and cinnamon stick with 4 cups
water in a blender. Pulse to coarsely grind.
Transfer to a large bowl and add another 2 cups
water and 2 cups milk. Soak at room temperature
for 3 hours.
Puree rice mixture in blender until smooth.
Strain through cheesecloth or fine mesh
strainer into a pitcher. Add sugar, to taste.
Stir horchata well before serving. Pour into
ice-filled glasses and garnish with a dusting
of ground cinnamon.
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