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Scoop 1 cup of clean basmati rice into a food processor.
Grind it up into small bits.
Pour it into a bowl along with 3 1/2 cups of water and the cinnamon stick and cardamom seeds.
Add in the vanilla and sugar.
Stir everything around until it's well mixed.
Pour it into a container that can be covered. Pop the top on and stick it into the fridge overnight.
The next day, pour the mixture into a blender. You can do this in two batches. Grind everything up.
While the mixture is getting ground to bits, place cheese cloth over a bowl and get ready to strain your horchata.
Pour the liquid through the cheese cloth into the bowl.
Squeeze the liquid through the cloth.
Even though the recipe says to filter it though 3 layers of damp cheesecIoth, I actually filtered mine 3 times to insure a nice smooth milky texture.
Third times the charm! Finally pour the mixture through a fine mesh strainer.
Then pour the strained horchata into a pitcher.
Pour the chilled horchata over a glass of ice.