Horchata Granita With Kiwi, Mango and Pineapple
Ready In: 13 hrs
Serves: 8
Ingredients
- 2 cups jasmine rice (or long grain white rice)
- 1 vanilla bean, split lengthwise
- 1 cinnamon stick (preferably canela or Ceylon)
- 2 cups whole milk
- 1⁄2 cup plus 1 tablespoon sugar
- kosher salt
- 1 ripe mango, peeled seeded and cut into 1/2 in pieces
- 4 ripe kiwi fruits, peeled and cut into 1/2 in pieces
- 1⁄4 medium pineapple, peeled, cored, cut into 1/2 in pieces
- black sesame seed (for serving)
Directions
- Grind raw, unwashed rice in a blender on high speed to a fine powder. Transfer to a medium bowl and whisk in 4 cups water, vanilla bean and cinnamon stick. Cover and let sit at room temperature for 8 hours and up to 24.
- Vigorously whisk rice mixture until rice is evenly distributed and strain through a fine mesh sieve into a 13” x 9” baking dish, pressing on solids to extract as much liquid as possible (you should have about 2 ½ cups). Reserve solids for another use (like cream-of-rice porridge). Whisk milk, sugar and ¼ teaspoon salt into rice milk until completely dissolved.
- Freeze rice mixture until edges begin to set, 30–35 minutes. Using a fork, scrape to break up frozen portions. Freeze, scraping and breaking up every 20–30 minutes, until mixture resembles fluffy shaved ice, 2–4 hours.
- Meanwhile, toss mango, kiwi, pineapple, pinch salt and remaining 1 tablespoon sugar in a medium bowl. Cover and chill until ready to serve.
- To serve, divide granita among bowls; top with fruit and sesame seeds.
- Do Ahead: Granita can be made 1 week ahead. Cover and keep frozen. Scrape to fluff just before serving.
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