This dreamy rice horchata gets its silky texture from long-soaked white rice, blended until smooth and pale, then infused with a bright hit of fresh mint and basil for an herbal twist on the classic sip. A cinnamon stick lends warm depth while it soaks, and a touch of vanilla and sugar round out the flavor once everything is strained into a clean, milky base. The straining step is key here — pressing the blended rice and herbs through cheesecloth gives you that signature velvety consistency without any grit. Served ice-cold with a mint sprig on top, it's a refreshing, herb-forward take on a beloved classic. This one's an easy pour for a vegan pitcher of something cool and unexpected.
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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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