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From the kitchen of Sharmagne Leland-St.John

1 cup uncooked white long-grain rice
5 cups water
½ cup whole milk
½ tablespoon vanilla extract
½ tablespoon ground cinnamon
⅔ cup white sugar

Pour the rice and water into the blender canister.
Blend until the rice begins to break up, approxi-
mately 1 minute. Let rice and water stand at room
temperature for at least 3 hours.

Strain the rice water into a pitcher. Discard the
rice. Stir the milk, vanilla, cinnamon and sugar
into the pitcher of rice water. Chill and stir
before serving over ice.


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