Instructions: Pour the milk into a wide skillet and bring to a boil. Reduce to a simmer and cook, stirring frequently, until reduced by half, 20 to 30 minutes. Strain into a large saucepan and add the water and cinnamon sticks. Bring to a boil, reduce to a simmer and cook 5 minutes. Remove from the heat and let sit 15 minutes. Remove the cinnamon sticks and reserve.

Combine the rice flour, sugar and vanilla in a bowl. Pour in the milk mixture and whisk to incorporate well. Refrigerate at least 4 hours. Then pour the liquid into a pitcher, discarding the sediment that has settled on the bottom of the bowl. Serve cold over ice, with the cinnamon sticks as stirrers.

This recipe yields about 3 quarts.

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