Coconut Horchata Cream
Place the rice in a fine strainer and place under running water until the water runs clear.
Combine the rice, the coconut cream and milk, and the sugar in a large bowl and use an immersion or stand blender to break up the rice.
Cover with plastic wrap and let stand at room temperature for 24 hours.
Pour the mixture through a fine mesh strainer and into a storage container.
Refrigerate until ready to use.