Rice And Cinnamon Cooler Recipes

Steps:

• Bring rice, water, milk, raisins, and margarine to a boil in a saucepan over medium-high heat, stirring occasionally. Reduce heat to low, cover, and cook until liquid has absorbed and rice is tender, about 15 minutes. Mix together cinnamon and sugar, sprinkle over rice to serve.

Steps:

• Combine bourbon, cinnamon apple spice tea, maple syrup, and lemon juice in a cocktail shaker and fill with ice. Shake briefly to chill, about 5 seconds. Strain into ice-filled highball glass. Top with sparkling water and garnish with apple slice.

Steps:

• One day in advance, combine the rice, crumbled cinnamon, and hot water in a bowl. Cool, cover, and set aside. Refrigerate if the weather is hot.
• The next day, stir the nuts and coconut milk into the soaked rice. Working in batches, add the rice mixture to a blender and process until quite smooth. Each batch should take about 5 minutes. Strain through a medium-mesh sieve and pour into a pitcher.
• In a saucepan over low heat, combine the sugar, cold water, and lime zest. Cook stirring, until the sugar is just dissolved. Let cool. Then remove the lime zest. Pour the cooled syrup into the pitcher and mix well. If the drink is too thick for your taste, add more water. Cover and refrigerate until chilled.
• Stir well and pour over ice cubes in tall glasses. If desired, add a splash of rum to each glass before adding the horchata. Garnish with a mint sprig and a piece of cinnamon bark.

Steps:

• Break one cinnamon stick into small pieces. Cook in a small skillet over high heat 6 minutes or until lightly browned.
• Process cinnamon pieces, rice milk and 3 cups milk, in batches, in a blender or food processor until smooth. Pour mixture through a fine wire-mesh strainer into a saucepan, discarding cinnamon pieces.
• Stir in sugar and cook over low heat, stirring occasionally, 5 minutes or until sugar dissolves. Chill 2 to 4 hours. Serve over crushed ice with cinnamon sticks, if desired.