This cool, rice-infused drink is a Mexican staple, served at breakfast and as a thirst quencher on hot afternoons. It is sometimes made with milk rather than water.


Makes 2 qt.

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Cook: 30 Minutes


2 qt. water
1/2 cup uncooked long-grain white rice
2 Mexican cinnamon sticks*
1 cup sugar


1. Bring 2 qt. water and next 2 ingredients to a boil in a 3 1/2-qt. saucepan over medium heat; cook 25 minutes or until rice is tender. Let cool to room temperature. Remove cinnamon sticks.

2. Puree rice mixture, in batches, in a blender until smooth. Pour mixture into a pitcher; stir in sugar and enough water to equal 2 qt. Chill; serve over ice.

*Regular cinnamon sticks may be substituted.