Prep 30 mins
Cook 0 mins
(adapted from Josh Friedland’s recipe, which was adapted from Gale Gand)
- 1 cup basmati rice
- 2 cups almonds, blanched and peeled
- 4 inches cinnamon sticks
- 5 cups water
- 3⁄8 cup sugar
- 2 vanilla beans
- Grind the rice into a fine powder using a coffee grinder. Place the ground rice, almond, and cinnamon into a large bowl with 3 1/2 C water. Cut the vanilla beans in half the long way, scrape the seeds into the bowl, and then throw the beans in after them. Cover and leave overnight.
- The next day, add the sugar and 1 1/2 C water. Puree everything in your blender, then strain. The best tool we’ve found for straining is a Thai tea sock, which is basically a fine cotton mesh on a metal ring with a handle. Serve chilled.