1 teaspoon ground cinnamon (plus more for garnish)
3 (2-in.) lemon peel strips
6 cups boiling water
Garnish: ground cinnamon
How to Make It
Place rice, almonds, sugar, 1 tsp. ground cinnamon, and lemon peel strips in a large glass bowl. Pour boiling water over mixture in bowl, and cool until room temperature, about 1 hour. Cover and chill 12 hours or overnight.
Transfer mixture to a blender; process until smooth. (If using a high-powered blender, blend on medium speed to avoid over-processing the rice.) Pour through a fine wire-mesh strainer lined with a single layer of cheesecloth into a 1 1/2- to 2-quart pitcher; press gently with a spoon to extract puree. Discard solids. Chill until ready to serve (up to 4 hours).
Serve over ice, and garnish with a sprinkle of ground cinnamon, if desired.
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