• 1 tablespoon freshly squeezed lime juice (optional)
  • 1 (2-inch-long) lime zest strip, removed with a vegetable peeler
  • ½ cup granulated sugar
  • 4 cups water
  • 1 cup blanched, powdered almonds, toasted and cooled
  • 2 (½-inch) cinnamon sticks
  • 1 ¼ cups long-grain white rice

Pulverize the rice and cinnamon in a spice grinder in batches until the mixture resembles a fine powder. Place in a 2-quart container with a tightfitting lid. Next, pulverize the almonds in the spice grinder until finely ground but not a paste. Add the almond powder to the rice-cinnamon mixture, ...

View full recipe at Chow


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