Rinse the rice under cold water to remove excess starch.

Combine the rinsed rice and 4 cups of water in a bowl and let it soak for at least 4 hours or overnight.

After soaking, drain the rice and add it back to the blender with fresh water.

Blend until the rice is finely ground.

Using a fine mesh strainer or cheesecloth, strain the blended rice mixture into a large bowl or pitcher.

Pour in 1 cup of coconut milk and add 1/2 cup of sugar to the strained liquid.

Stir well until the sugar dissolves completely.

Add 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of salt to the mixture.

Refrigerate the horchata for at least 1 hour to let the flavors meld and to chill it.

Once chilled, pour the horchata over ice in glasses.