Adapted from a variety of sources. Many recipes call for pulverizing the rice and cinnamon while dry, in a spice grinder or coffee grinder, then soaking the pulverized rice, cinnamon, and whole almonds overnight. I changed the steps slightly here to blend it with liquid, just because my blender is a little bit of a weakling and I didn’t have a spice grinder on hand.
To make simple syrup, just (or, should we say, simply!) combine one part sugar and one part water in a small saucepan and simmer until the sugar dissolves, 2-3 minutes. Let cool and it’s ready to use! For 1/4 cup simple syrup, you’ll use about 3 tbsp sugar and 3 tbsp water.
For the leftover pulp, I thought the pulp from the plain horchata worked well in oatmeal (cooked with the oats) to add a little crunchy texture. I imagine the carrot horchata pulp would work to make a sort of “carrot cake” baked oatmeal, with raisins, walnuts, and some extra spices. I also imagine you could simmer the plain horchata pulp, congee-style, to make a rice porridge (though I don’t think I’d recommend that with the carrot one).