SoHo Cantina o New York City

Chef Ricardo Hernandez makes this Mexican rice milk, a childhood favorite, from his mother's recipe.

Slideshow: More Nonalcoholic Drinks

  • Servings: Makes 4 to 6 drinks

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  • 2 cups water
  • 1/2 cup white rice
  • 1/2 cup evaporated milk
  • 2 tablespoons sugar
  • 1/4 to 1/2 teaspoon ground cinnamon, plus more for garnish
  • Ice

How to make this recipe

  1. Combine all of the ingredients except the ice in a glass jar, seal and let sit overnight. Puree in a blender until smooth, then strain and pour into ice-filled red wine glasses. Garnish each drink with a pinch of ground cinnamon.

Contributed By Published August 2005

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