Rice soaked overnight until soft and lightly cloudy is the real foundation of this refreshing sipper, blended until silky and strained through cheesecloth for that classic velvety texture. Fresh mint and basil get whipped right into the base, turning the liquid a soft pale green and giving every glass a bright, herbaceous lift that plays beautifully against a warm hit of cinnamon and vanilla. A touch of sugar rounds out the sweetness, and a good chill in the fridge lets the flavors settle and deepen before serving. Poured over ice with a mint sprig on top, it's the kind of drink that feels both nostalgic and unexpected all at once. This version comes together easily for a lactose free table, so you can pour a big pitcher and let everyone help themselves.
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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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