Title: Horchata
 Categories: Toohot, Beverages, Mexican
      Yield: 4 Servings
 
      1 qt Nonfat milk
      2 qt Water
      4    Cinnamon sticks
    1/4 c  Rice flour or
    1/3 c  Raw white rice crushed to a
           Powder in blender
    3/4 c  Sugar
      1 tb Vanilla extract
 
  Pour the milk into a wide skillet and bring to a boil.  Reduce to a
  simmer and cook, stirring frequently, until reduced by half, 2030
  minutes. Strain into a large saucepan and add the water and cinnamon
  sticks.
  
  Bring to a boil, reduce to a simmer and cook 5 minutes.  Remove from
  the heat and let sit 15 minutes.  Remove the cinnamon sticks and
  reserve.
  
  Combine the rice flour, sugar and vanilla in a bowl.  Pour in the milk
  mixture and whisk to incorporate well.  Refrigerate at least 4 hours.
  Then pour the liquid into a pitcher, discarding the sediment that has
  settled on the bottom of the bowl.  Serve cold over ice, with
  cinnamon sticks as stirrers.
  
  Yield: 3 quarts