| Level: | Easy |
| Total: | 8 hr 20 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 2 cups jasmine or long-grain white rice
- 1 large stick canela or 2 cassia cinnamon sticks (see Cook’s Note)
- 1/2 cup sugar
- Kosher salt
- Ice, for serving
- Ground canela or cinnamon, for sprinkling
Instructions
- Grind the raw, unwashed rice in a blender on high speed into a fine powder. Transfer to a medium bowl and whisk in 5 cups room temperature water. Add the canela, cover and let it sit at room temperature for 8 hours and up to 24.
- Removed the canela and snap into two 1-inch pieces. Vigorously whisk the rice mixture until the rice is evenly distributed. Transfer to a blender, add the reserved canela pieces and puree on high speed for 10 minutes; the mixture will get hot and the rice will soften and start to ”cook ” and release more flavor. Add the sugar and 3/4 teaspoon salt and puree until dissolved, about 30 seconds.
- Strain the rice mixture through a fine mesh sieve lined with several layers of cheesecloth into a large bowl, pressing on the solids to extract as much liquid as possible (you should have about 3 1/2 cups). Reserve the solids for another use (like cream-of-rice porridge). Stir in 3 cups very cold water. Serve over ice with a sprinkle of ground canela or cinnamon on top.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 301 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 0 g |
| Sugar | 17 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 284 mg |
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