Horchata Granita With Kiwi, Mango and Pineapple

Name: Horchata Granita With Kiwi, Mango and Pineapple
Prep time: 1 h
Cook time: 12 h
Total time: 13 h
Yield: 8 serving(s)
Ingredients: 2 cups jasmine rice (or long grain white rice); 1 vanilla bean, split lengthwise; 1 cinnamon stick (preferably canela or Ceylon); 2 cups whole milk; 1/2 cup plus 1 tablespoon sugar; kosher salt; 1 ripe mango, peeled seeded and cut into 1/2 in pieces; 4 ripe kiwi fruits, peeled and cut into 1/2 in pieces; 1/4 medium pineapple, peeled, cored, cut into 1/2 in pieces; black sesame seed (for serving)

Submitted by Rick M.

"A twist on a classic beverage, this granita is a great way to end your Cinco De Mayo party."

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photo by Rick M.

Ready In:: 13hrs
Ingredients:: 10
Serves:: 8

ingredients

2 cups jasmine rice (or long grain white rice)
1 vanilla bean, split lengthwise
1 cinnamon stick (preferably canela or Ceylon)
2 cups whole milk
¹⁄₂ cup plus 1 tablespoon sugar
kosher salt
1 ripe mango, peeled seeded and cut into 1/2 in pieces
4 ripe kiwi fruits, peeled and cut into 1/2 in pieces
¹⁄₄ medium pineapple, peeled, cored, cut into 1/2 in pieces
black sesame seed (for serving)

directions

Grind raw, unwashed rice in a blender on high speed to a fine powder. Transfer to a medium bowl and whisk in 4 cups water, vanilla bean and cinnamon stick. Cover and let sit at room temperature for 8 hours and up to 24.
Vigorously whisk rice mixture until rice is evenly distributed and strain through a fine mesh sieve into a 13” x 9” baking dish, pressing on solids to extract as much liquid as possible (you should have about 2 ½ cups). Reserve solids for another use (like cream-of-rice porridge). Whisk milk, sugar and ¼ teaspoon salt into rice milk until completely dissolved.
Freeze rice mixture until edges begin to set, 30–35 minutes. Using a fork, scrape to break up frozen portions. Freeze, scraping and breaking up every 20–30 minutes, until mixture resembles fluffy shaved ice, 2–4 hours.
Meanwhile, toss mango, kiwi, pineapple, pinch salt and remaining 1 tablespoon sugar in a medium bowl. Cover and chill until ready to serve.
To serve, divide granita among bowls; top with fruit and sesame seeds.
Do Ahead: Granita can be made 1 week ahead. Cover and keep frozen. Scrape to fluff just before serving.

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RECIPE SUBMITTED BY

Rick M.

New York City, New York

Food editor, food stylist. I cook, I write and I eat. I have the best job ever. Surrounded by people who love food as much as i do, who are incredible cooks and teach me something every day. Not to mention the fact that I get to graze on amazing food and get paid for it, like that chocolate cherry shortcake I just ate for breakfast. Yeah, it doesn't suck.

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