Flavorful rice milk is mixed with coconut milk and coconut cream then churned to give you a frozen version of the Mexican drink horchata. An optional splash of dark rum adds a slight kick. This makes approximately 1 quart of frozen dessert.

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Recipe Summary

prep:
15 mins
additional:
10 hrs 15 mins
total:
10 hrs 30 mins
Servings:
8
Yield:
1 quart
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place coconut milk and coconut cream in the refrigerator.

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  • 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.

Cook's Note:

If you can't find brown rice syrup, use coconut syrup.

Nutrition Facts

302 calories; protein 4.3g; carbohydrates 35.4g; fat 15.8g; sodium 18.1mg. Full Nutrition
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