- 6 cups water
- 1 1/2 cups long grain rice, uncooked
- 3/4 teaspoon ground cinnamon
- 1 (14 ounce) can sweetened condensed milk
- 1 1/2 cups whole milk
- 1 1/2 teaspoons vanilla extract
- 2 cinnamon stick
- 8 fluid ounces coconut-flavored rum
- 8 fluid ounces spiced rum
- Soak rice in water in a large pot, stirring occasionally, about 30 minutes.
- Drain the water into a medium, 2-quart pitcher.
- Blend rice and cinnamon in a blender or food processor, until pasty and rice is well-broken. Transfer rice paste in the water. Let stand 2 to 3 hours, stirring occasionally.
- Strain the rice water through a fine sieve or cheesecloth into a large, 3-quart pitcher. Add sweetened condensed milk, whole milk, vanilla extract, cinnamon sticks; stir briefly. Refrigerate 8 hours or overnight.
- Stir in coconut rum and spiced rum until flavors are well-mixed.