Ingredients

• 2 cups (370g) uncooked white rice

• 4 cinnamon sticks

• 2 × 12oz cans (24oz / 680g) evaporated milk

• 2 × 12oz cans (24oz / 680g) sweetened condensed milk

• 16 cups (3.8L) water

• 1 tbsp (15ml) vanilla extract

• ground cinnamon (optional, for garnish)

• sugar to taste (optional)

Method

1. Rinse the Rice – Rinse the uncooked white rice until the water runs clear.

2. Soak – In a large container, add 2 cups rice, 4 cinnamon sticks, and 8 cups of water.
   Soak for at least 4 hours.

3. Blend in Batches – When the soaking is done, add ½ of the rice, 2 cinnamon sticks, and ½ of the soaking water to a blender.
   Blend for about 5 minutes until fully smooth.
   Repeat with the second half.

4. Combine the Base – In a very large bowl, add the evaporated milk, sweetened condensed milk, vanilla extract, and 4 cups of water.
   (This is the second portion of water.)

5. Strain – Pour the blended rice-and-cinnamon mixture through cheesecloth directly into the bowl.
   Be patient — this step takes time and is worth it.

6. Add Final Water – Add the last 4 cups of water to reach the full 16 cups.

7. Taste & Adjust – Add sugar if preferred.

Additional Notes

The reason I didn’t add the full 8 cups of water when mixing the milks is because my bowl wasn’t big enough. I didn’t want the volume to be too high and prevent the rice/cinnamon liquid from straining properly.
If your bowl is big enough, you can add all 8 cups at once.
The only reason the water is divided this way for me is strictly because of bowl size.

It’s imperative to taste before you add sugar.

Cheesecloth is the most important piece of equipment — it’s the only way to get the cleanest, smoothest cup.

Serving it ice cold is essential. Even better if you can shake it before serving.

Long grain white rice is preferred, but I’d be lying if I said I haven’t used other kinds of rice and gotten similar results.
I don’t think it matters too much — you be the judge when you experiment.