Atole de Arroz

Rinse the arroz blanco thoroughly under cold water until the water runs clear. Place the rinsed arroz blanco in a bowl and cover with fresh water, letting it soak for at least 2 hours or overnight.

Drain the soaked arroz blanco. In a medium saucepan, combine the drained arroz blanco, 500 grams of agua, and the canela mexicana. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the arroz blanco is very tender and has absorbed most of the agua.

Remove the canela mexicana stick from the cooked arroz blanco. Transfer the cooked arroz blanco and any remaining liquid to a blender.