Traditional Light Horchata

Combine water, rice, La Lechera, milk and cinnamon sticks in large bowl; cover and cool at room temperature. Refrigerate for at least 2 hours, preferably overnight.

Remove cinnamon sticks. Spoon rice into blender (reserve soaking liquid); cover. Blend on high for 3 to 4 minutes or until mixture is as smooth as possible. Add the reserved soaking water; blend for an additional 2 minutes. Strain mixture through a cheesecloth or extra fine sieve into a pitcher, pressing the rice solids until only a dry paste remains; discard paste. Repeat process if necessary to eliminate all rice solids from liquid.

Pour into tall glasses with ice cubes. Sprinkle with ground cinnamon.