Horchata Granita With Kiwi, Mango and Pineapple

READY IN: 13hrs




  • 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.