Horracha de Arroz con Mango (Mango Rice Milk)

Makes 12 drinks


2 cups rice
6 cups water
1 cup mango puree
¾ cup sugar
2 teaspoons freshly grated cinnamon
1 fresh vanilla bean


Soak the rice overnight in the six cups of water. In batches in a blender blend the rice and water mixture until smooth about 2-3 minutes. With a fine mesh strainer, strain the mixture into a large pitcher. Repeat process until all rice mixture is blended and strained. To the pitcher of strained rice milk add the mango puree, sugar, freshly grated cinnamon and the seeds of the inside of the vanilla bean. Mix well and serve over ice.