Spanish rice milk drink great for hot days.
Recipe author – Ingrid Hoffmann Chef, presenter, producer
Time: one 5 мин. plus time swelling Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. raw long grain white rice
- 1 liter warm water
- 1/2 tbsp. whole milk
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 tsp ground cinnamon
- 1/4 Art. Sahara
- Whole cinnamon sticks, if desired, for serving
Recipes with similar ingredients: long grain rice, milk, vanilla extract, almond extract, cinnamon
Recipe preparation:
- In a blender, mix rice and warm water. Beat 1-2 minutes, until rice is not crushed, but not yet turned into powder. Give rice the mixture is infused in the refrigerator from 6 hours to the whole night.
- Strain the rice mixture into a container through a fine sieve or several layers of cheesecloth to remove hard particles of rice.
- Pour rice water into a blender, add milk, vanilla and almond extracts, cinnamon and sugar. Beat 1 minute until the mixture will not become homogeneous. Serve with ice and chopsticks cinnamon for mixing.
