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Ingredients4 h 15 m servings 183 cals
Original recipe yields 6 servings
- Pour rice, cinnamon, and 3 cups water in a blender; blend until rice begins to break up, about 1 minute.
- Transfer rice mixture to a large bowl and stir in remaining 1 1/2 cups water; let stand for at least 3 hours, whisking occasionally.
- Strain rice mixture with a fine sieve into a large pitcher and discard rice.
- Stir coconut milk, sugar, and vanilla extract into the pitcher. Chill completely and stir before serving over ice.
Per Serving: 183 calories; 2.6 g fat; 36.5 g carbohydrates; 2.4 g protein; 0 mg cholesterol; 10 mg sodium. Full nutrition
ReviewsRead all reviews 2
All I had was Jasmine rice, which is a long grain. 1. Did a quick rinse of the rice, because I've read its best to rinse your imported rice due to the difference in handling procedures (i.e. us...