Here is a Mexican treat which is similar to the cinnamon and cream recipe which I posted on Monday. It is blended with homemade rice milk, milk, cinnamon, and vanilla. It is sweet, and refreshing, and great in the summer weather.
- Uncooked While Rice 1 cup
- Almonds handful
- Water 750 ml
- Milk 300 ml
- Vanilla Essence 1 1/2 tsp
- Ground Cinnamon 1/2 tsp plus garnish
- Stevia 2 rounded Tbs (or to taste)
Pour the rice, almonds, and water into a blender and blitz until rice just begins to break up. Let set at room temperature for about 3 hours. Strain out the nut pieces and rice solids, and mix the liquid with the cinnamon, sweetener, vanilla, and milk. Place in a closed container and chill. Serve in glasses over ice, and sprinkle cinnamon on top.