Ingredients
- 200 g long-grain white rice
- 1 cinnamon stick
- 1.4 L cold water, divided
- 180 ml pure Québec maple syrup
- 1 tsp vanilla extract
- Pinch of salt
- Ground cinnamon, to serve
Method
- Rinse the rice, then soak it with the cinnamon stick and 700 ml water for 4 hours.
- Blend the soaked mixture until finely broken down, then strain through a fine sieve or cloth.
- Stir in the remaining water, maple syrup, vanilla, and salt.
- Chill thoroughly, stir, and serve over ice with ground cinnamon.
Conversion and rationale
Original sweetener (classic version): 150 g white sugar
Conversion used: Use 180 ml maple syrup for 150 g sugar and reduce the total added water by about 60 ml; add the syrup after straining for a clean texture.
Why Quebec maple syrup: Maple complements cinnamon and rice with a mild caramel flavor rather than masking them. It makes this traditional Mexican drink a natural Québec-ingredient variation.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →