Rum-Spiked Horchata by Divya Gugnani

Mix the rice and hot water together in a bowl and let stand for 30 minutes. Reserving the water, drain the rice and place the in the bowl of a food processor. Add the cinnamon and process until a paste forms. Return the rice to the water and let stand at least 2 hours, stirring occasionally as the water turns milky white.

Strain the rice through a fine sieve into a bowl or pitcher. Stir in the milk, condensed milk, vanilla and rum until evenly blended. Refrigerate at least 2 hours.

To serve, fill four glasses with ice and pour in the chilled horchata.