You may also like
Categories:Viewed: 83 - Published at: 10 years ago
Ingredients
- 1/2 cup long grain white rice such as basmati
- 1 stick ceylon cinnamon also called Mexican cinnamon or canella
- 1 cup blanched almonds
- 1/4 cup granulated sugar or to taste
- ground cinnamon for dusting
Method
- In a spice grinder or a KitchenAid(R) Blade Coffee Grinder, pulverize rice and cinnamon stick until finely ground. Add ground rice to a large mason jar or bowl. Add almonds and cover with 2 cups water (use filtered water if your tap water is iffy). Cover and refrigerate 10-12 hours or overnight.
- The next day, pour the contents of the jar into the canister of a KitchenAid(R) Diamond Blender, along with granulated sugar and 2 more cups of filtered water. Blend on Liquefy for 1 to 2 minutes or until completely smooth.
- Pour mixture through a fine mesh sieve lined with two layers of cheesecloth, or, if you have one, a nut milk bag is ideal for this. Let most of the liquid drain through, then gather up the edges and squeeze the remaining pulp to force out as much liquid as you can. Discard leftover pulp.
- Keep refrigerated. Slight separation is normal, just stir or shake well prior to serving. To serve, pour over ice and dust with ground cinnamon.
