An icy variant of the Mexican beverage horchata is created by churning flavorful rice milk with coconut milk and coconut cream. A dash of dark rum can be added for an optional kick. This produces a frozen dessert that is roughly 1 quart in size.
| Prep Time: | 15 mins |
| Additional Time: | 10 hrs 15 mins |
| Total Time: | 10 hrs 30 mins |
| Servings: | 8 |
| Yield: | 1 quart |
Ingredients
- 1 (14 ounce) can full-fat coconut milk
- ½ cup unsweetened coconut cream
- 2 cups water
- ¾ cup long-grain rice
- 1 vanilla bean, split lengthwise
- 1 cinnamon stick, broken into pieces
- ½ cup brown rice syrup
- 2 tablespoons dark rum (Optional)
Instructions
- Place coconut milk and coconut cream in the refrigerator.
- Place water and rice in a blender. Blend until rice is coarsely ground. Pulse until rice is finely ground. Pour mixture into a jar or bowl. Add vanilla bean halves and cinnamon stick pieces. Cover and refrigerate, 8 hours to overnight.
- Strain rice ‘milk’ mixture through cheesecloth. Scrape vanilla seeds from the pod and add to the milk. Discard rice pulp and cinnamon stick pieces.
- Blend strained rice milk, coconut milk, coconut cream, brown rice syrup, and rum until well combined.
- Pour into an ice cream maker and freeze according to manufacturer’s directions, 15 to 20 minutes. Freeze the mixture for 2 to 3 hours before serving.
- If you can’t find brown rice syrup, use coconut syrup.