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Ingredients
1
cup
raw almonds
6
cups
water
(divided use)
1
cup
uncooked long grain white rice
1
stick
cinnamon
⅓
cup
sugar or equivalent sugar free sweetener
(more or less to taste)
1
teaspoon
vanilla extract
ground cinnamon for garnish
(optional)
Instructions
Blanch almonds: Boil 2 cups of water. Add almonds and boil for 1 minute. Drain and immediately put almonds into bowl of ice water. Slough of skins.
Boil 4 cups water and remove from heat. Add almonds, rice and cinnamon stick and let sit for at least 3-4 hours up to overnight.
Puree the mixture in batches until smooth.
Strain through cheesecloth. Add sugar and vanilla.
Chill and serve over ice with ground cinnamon on top if desired.