2 cups jasmine or long-grain white rice
1 large stick canela or 2 cassia cinnamon sticks (see Cook's Note)
1/2 cup sugar
Ice, for serving
Ground canela or cinnamon, for sprinkling
Canela (Ceylon cinnamon) is the variety of cinnamon most commonly used in Mexico. The sticks are thinner and softer than the cassia cinnamon sticks used in the US and have a more delicate, sweet and floral flavor with less of the "heat" of the cassia. If you have a high powered professional blender, reduce the blending time by half.