Rice forms the creamy, dreamy base of this chilled sipper, soaked overnight until soft, then blitzed into a smooth, milky blend. Fresh mint and basil get whirled right in, turning the mixture a pale, herbaceous green and giving it a bright, garden-fresh flavor you don't usually find in classic horchata. Straining through cheesecloth keeps the texture silky, while a touch of vanilla and sugar rounds out the sweetness without masking those herbal notes. It's stirred, chilled, and poured over ice for a refreshing glass that feels both familiar and completely new. This herbal twist is a great fit for a gluten free kitchen, and it makes a lovely make-ahead pitcher for warm afternoons. Garnish with a mint sprig for a little extra flourish before serving.
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Combine the rice, cinnamon stick, and 2 cups of the water in a large bowl. Cover and let soak at room temperature for at least 8 hours or overnight, until the rice is fully softened and the water is lightly cloudy.
Discard the cinnamon stick. Transfer the soaked rice and its soaking water to a blender. Blend on high for 2 minutes, until the mixture is as smooth as possible and looks uniformly milky.
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