 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 48 |
|
(adapted from Josh Friedland’s recipe, which was adapted from Gale Gand) Ingredients:
1 cup basmati rice |
2 cups almonds, blanched and peeled |
4 inches cinnamon sticks |
5 cups water |
3/8 cup sugar |
2 vanilla beans |
Directions:
1. Grind the rice into a fine powder using a coffee grinder. Place the ground rice, almond, and cinnamon into a large bowl with 3 1/2 C water. Cut the vanilla beans in half the long way, scrape the seeds into the bowl, and then throw the beans in after them. Cover and leave overnight.
2. The next day, add the sugar and 1 1/2 C water. Puree everything in your blender, then strain. The best tool we’ve found for straining is a Thai tea sock, which is basically a fine cotton mesh on a metal ring with a handle. Serve chilled.
|
|