Your folders
Your folders

Export 4 ingredients for grocery delivery
Step 1
1. In a blender, grind the rice so it is in fine pieces, roughly the consistency of very coarse polenta. (If your blender won’t go that fine, that’s okay and just break up the rice as much as possible.)
Step 2
2. Transfer the rice to a bowl then pour warm water over it and add the cinnamon stick. Cover and refrigerate at least eight hours, but preferably overnight.
Step 3
3. Pluck out the cinnamon stick then puree the rice and water until it’s as smooth as possible. Strain the mixture through a sieve lined with a few layers of cheesecloth, squeezing it relatively firmly to extract as much of the rice flavor as possible.
Step 4
4. Stir in the sugar and milk, mixing until the sugar is dissolved. Taste, and adjust sweetness, if necessary. Refrigerate until completely chilled.
Your folders

436 viewsmyrecipes.com
Your folders

288 viewsallrecipes.com
3.9
(11)
Your folders

623 viewscooking.nytimes.com
4.0
(437)
Your folders

458 viewstastesbetterfromscratch.com
4.6
(69)
Your folders

328 viewsbhg.com
5.0
(6)
Your folders
91 viewsthelittleepicurean.com
Your folders

694 viewsbonappetit.com
Your folders

610 viewscookingclassy.com
5.0
(6)
Your folders

203 viewsmamalatinatips.com
4.7
(50)
10 minutes
Your folders

305 viewsallrecipes.com
4.4
(558)
Your folders

427 viewsmexicanfoodjournal.com
3.7
(25)
Your folders

371 viewskingarthurbaking.com
4.5
(2)
30 minutes
Your folders

314 viewsplantbasedonabudget.com
4.5
(11)
1440 minutes
Your folders

429 viewstastingtable.com
5 minutes
Your folders

490 viewscooking.nytimes.com
4.0
(648)
Your folders
426 viewscookingclassy.com
Your folders

327 viewsfoodnetwork.com
3.8
(21)
20 minutes
Your folders

338 viewsisabeleats.com
4.3
(15)
Your folders

211 viewshalfbakedharvest.com
4.4
(167)