Japanese Rice, Almond and Cinnamon Milk

Name: Japanese Rice, Almond and Cinnamon Milk
Cuisine: Japanese
Ingredients: 180 g (6½ oz/1 cup) short-grain white rice; 80 g (3 oz/½ cup) blanched almonds; 5 cm (2 inch) cinnamon stick, broken into small pieces; 900 ml (1½ pints/3¾ cups) water, hot but not boiling; 100 ml (3½ fl oz/scant ½ cup) cold water; 150 g (5½ oz/½ cup) sweetened condensed milk (or honey or sugar to taste for a dairy-free version); 150 g (5½ oz/½ cup) sweetened condensed milk (or honey or sugar to taste for a dairy-free version); 150 g (5½ oz/½ cup) sweetened condensed milk (or honey or sugar to taste for a dairy-free version); ice, for serving; generous sprinkle of ground cinnamon, to garnish

Preparation info

Makes
1.2 litres

Difficulty
Easy

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

This drink was inspired by a recent trip to Mexico where I drank many a horchata. A doddle to make, but you will need to allow soaking time.

Ingredients

180 g (6½ oz/1 cup) short-grain white rice
80

Asia
Japan
Drinks
Vegan
Gluten-free

Method

Wash the rice under cold running water for a couple of minutes to eliminate excess starch. Let it drain in a sieve (strainer) for 10 minutes. Place the rice, almonds and cinnamon stick into a bowl and add the measured hot water. Cover the bowl and refrigerate for at least 4 hours but preferably overnight.
Using a blender, blitz this mixture for 2-3 minutes unti