Ingredients
1cuprice,uncooked
½cupalmonds,sliced
½tspground cinnamon
½tbspvanilla extract
12ozevaporated milk
1½cupsalmond milk
4cupswater
6ozcondensed milk
Preparation
In a blender, combine rice, almonds, and 1 cinnamon stick. Blend until rice is just broken up. Transfer rice mixture to a bowl, soak in water overnight or at least 3 hours.
Strain rice mixture and reserve water. In a blender, combine rice mixture and evaporated milk. Blend until smooth. Strain resulting liquid, discard remnants.
Whisk in condensed milk and vanilla. Add almond milk and reserved rice water.
Pour horchata into popsicle mold. Freeze for 6 hours or until frozen.
Enjoy!
