Cooking Instructions
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Step 1
In a large bowl, combine the
Long Grain White Rice (235 g)
,
Water (960 mL)
,
Sweetened Condensed Milk (395 g)
,
Heavy Cream (120 mL)
, and
Cinnamon Sticks (2)
.
Step 2
Cover with plastic wrap and allow to sit until completely cooled to room temperature, about 1 hour.
Step 3
Remove and discard cinnamon sticks. Transfer the long grain rice with a slotted spoon, to a blender or food processor. Reserve the liquid. Blend on high until completely smooth, about 3 minutes.
Step 4
Add the reserved milk liquid to the blender or food processor, with the puréed rice, and blend until completely combined, another 2 minutes.
Step 5
Pour the blended mixture through a fine mesh sieve, into a large bowl or pitcher. Use a spoon to help you pass the liquid through the sieve. There should be a rice paste left over, toss that out.
Step 6
Add the
Ground Cinnamon (3 g)
and
Vanilla Extract (5 mL)
to the horchata and stir. Pour into a popsicle mold. Place the mold in the freezer for about 1 hour.
Step 7
Insert wooden popsicle sticks and return the mold to the freezer and continue to freeze for another 3 to 4 hours, until they are completely frozen.
Step 8
When ready to eat, run the bottom of the mold under warm water to help loosen the popsicles. Serve with a sprinkling of
Ground Cinnamon (to taste)
. Enjoy!
