In large bowl, pour hot water over rice and 2 teaspoon cinnamon. Soak 24 hours, covered. Drain liquid from rice, reserving liquid. In food processor or blender, process rice in two batches with bout 1 cup of soaking liquid per batch until nearly smooth. Return rice to remaining soaking liquid. Strain mixture through several layers of cheesecloth or coffee filters. (This could take as long as an hour.) Add sugar, rice milk and remaining cinnamon to strained liquid. Refrigerate until chilled . Before serving, process or shake to thoroughly blend. Makes 8 servings of about 1 cup each. Helpful Hint: Try making this drink with different varieties of rice. Jasmine rice, for example, creates a different flavor than basmati or other rice. Formatted by Karen Sonnessa
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|Serving Size: 1 Serving (306g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 6 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0.6mg||0 %|
|Sodium 16.2mg||1 %|
|Potassium 38.3mg||1 %|
|Total Carbohydrate 92.9g||27 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 90.3g|
|Protein 5.5g||8 %|
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Calories per serving: 402
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