Mexican · Dessert
Toasted Rice Milk Ice
A Mexican horchata turned into a scraped ice: toasted rice is steeped into a cinnamon-scented milk-water base, lightly sweetened, then frozen and raked into loose, pale granita-like crystals that taste exactly like a glass of horchata eaten with a spoon.
$0
15 minsPrep
10 minsCook
250 minsTotal
EasyLevel
Nutrition per serving
86Calories
1.2gProtein
1.2gFat
17.7gCarbs
16.9gSugar
0.5gFiber
15mgSodium
4mgChol
0.7gSat Fat
59mgPotassium
50mgCalcium
0.1mgIron
0.2mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Toast 25g raw white rice in a dry pan over medium heat for 4-5 minutes, stirring constantly, until golden and fragrant, then let cool slightly.
2
Blitz the toasted rice in a blender with the water until finely ground, then pour into a small saucepan with the cinnamon stick or ground cinnamon.
3
Bring to a bare simmer, then take off the heat and let it steep for 15 minutes so the rice flavour infuses fully.
4
Strain the rice-water through a fine sieve into a bowl, pressing on the solids to extract all the liquid, and discard the grit.
5
Whisk the sugar into the warm rice-water until fully dissolved, then stir in the whole milk and vanilla extract.
6
Pour the mixture into a shallow tray (about 350ml) and let cool to room temperature, then freeze for 1 hour.
7
Scrape the surface with a fork every 30-45 minutes over the next 2-3 hours, breaking up ice crystals until the texture is loose, pale and granular.
8
Scoop into chilled glasses or bowls to serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0 oz0g white rice cooked
- 5.3 oz150g infused with toasted rice water
- 2.5 oz70g whole milk
- 1.1 oz30g sugar white
- 0.1 oz2g cinnamon ground
- 0.1 oz3g vanilla extract
