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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

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| 1. Blend 2 cups skim milk, rice, and cinnamon sticks in a blender on low speed until rice and cinnamon are slightly chopped. Increase speed to high and blend until rice is very small and cinnamon sticks are crushed, 2 to 3 minutes. Pour rice mixture into a sealable container and cover tightly. Refrigerate for 24 hours. | 2. Strain rice mixture through a fine sieve into a bowl. Discard rice and cinnamon sticks. Stir remaining 6 1/2 cups milk, coconut milk, sugar, and vanilla extract into rice mixture until sugar is dissolved. Refrigerate until chilled. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	8 1/2	cups	divided skim	4692.0	113.016	46.716	486.336
white rice	2	cups	uncooked	1350.5	295.815	26.381	2.4419999999999997
cinnamon	2			-	-	-	-
coconut milk	2 1/2	cups		4692.0	113.016	46.716	486.336
white sugar	1 1/4	cups		967.5	249.95	0.0	0.0
vanilla extract	1	tablespoon		37.44	1.6445	0.0078	0.0078

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.