Sunday, January 10, 2010


2 qt water (or milk)
½ c uncooked long-grain white rice
2 Mexican cinnamon sticks (or substitute regular cinnamon sticks)
1 c sugar

1. Bring 2 qt water, rice, and cinnamon sticks to a boil over medium heat; cook 25 minutes or until rice is tender. Let cool to room temperature. Remove cinnamon sticks.
2. Puree rice mixture, in batches, in a blender until smooth. Pour mixture into a pitcher; stir in sugar and enough water to equal 2 qt. Cover and chill; serve over ice.

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