Ingredients
- 1 can of rich full-fat coconut milk, weighing 14 ounces,
- A generous ½ cup of unsweetened coconut cream,
- 2 full cups of refreshing water,
- ¾ cup of long-grain rice for a hearty touch,
- 1 vanilla bean, split down the middle for its aromatic essence,
- 1 cinnamon stick, carefully broken into flavorful pieces,
- A sweet ½ cup of brown rice syrup to enhance the taste,
- 2 tablespoons of dark rum to elevate the profile (if desired).
Step 1
Chill coconut milk and coconut cream in the fridge for a while.
Step 2
In a blender, combine water and rice. Blend until the rice is roughly ground, then pulse until finely ground. Transfer the mixture to a jar or bowl. Drop in vanilla bean halves and bits of cinnamon stick. Cover it up and let it sit in the refrigerator for 8 hours or overnight.
Step 3
After the resting time, strain the rice 'milk' through cheesecloth. Scrape out the vanilla seeds from the pod and mix them into the milk. Get rid of the rice pulp and cinnamon pieces.
Step 4
In a blender, blend the strained rice milk, coconut milk, coconut cream, brown rice syrup, and rum until everything is well mixed.
Step 5
Pour the blend into an ice cream maker and follow the manufacturer's freezing instructions for about 15 to 20 minutes. For best results, freeze the mixture for an additional 2 to 3 hours before serving.
Extra Tips & Suggestions
- 1. To keep your homemade almond milk fresh for longer, store it in a clean glass jar with an airtight lid in the refrigerator.
- 2. Store your leftover rice pudding in individual portion-sized containers for a quick and easy grab-and-go snack.
