This is a delightful drink that seems unlikely to those who've never drunk it before and have probably just always avoided it when offered at the restaurant. It has a deep history in the world and has been made from chuffa, pumpkin seeds and other sources. Because of its general availability, rice is used in Mexico.
Easily made, you can do without milk, but it's super tasty when milk is present. Keep all ingredients as cold as possible during the entire process of fabrication. Never heat any of the ingredients. This is how I make and serve it.
Serves about 8 × 10 oz.
|2 cups||long-grain rice|
|2 cans||evaporated milk|
|4 cups||filtered water|
1. Soak uncooked rice in 4 quarts water over night or longer. Drain and discard water.
2. Purée rice with 4 cups water in a blender until as fine as you can get it.
3. Strain liquid from the blender through cheese cloth into a large jar or pitcher. Discard what remains in the cloth.
4. Add evaporated milk, milk, sugar, cinnamon and vanilla. Wisk vigorously to dissolve sugar. Refigerate for hours more. Wisk again before and during serving.
5. Serve over ice.