- Level: Easy
- Total: 2 hr 10 min
- Active: 10 min
- Yield: 8 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 256
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 2 g
- Sugar
- 28 g
- Protein
- 5 g
- Cholesterol
- 4 mg
- Sodium
- 22 mg
- Level: Easy
- Total: 2 hr 10 min
- Active: 10 min
- Yield: 8 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 256
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 2 g
- Sugar
- 28 g
- Protein
- 5 g
- Cholesterol
- 4 mg
- Sodium
- 22 mg
Ingredients
Directions
- Bring 2 cups water, the milk, almonds, rice and cinnamon sticks to a boil in a medium saucepan over high heat. Reduce the heat to low, cover and simmer until the rice is tender, about 30 minutes. Remove the cinnamon sticks and cool completely.
- Working in batches, if necessary, carefully transfer the mixture to a blender and puree until smooth. Pour into a pitcher. Stir in the sugar and add enough water to make a total of 8 cups. Chill. Serve in tall glasses over ice. Garnish with a sprinkle of cinnamon.
