House prep · Syrup
Ackee and Toasted Rice Orgeat
- Yield
- About 2.2 kg
- Shelf life
- 1 week
- Storage
- Refrigerated
Ingredients
- 386 g canned ackee (1 can)
- 543 g soaked rice (reserved from toasting)
- 737 g toasted rice water
- 737 g sugar
- 3 cinnamon sticks
Method
- 1Toast the rice with the cinnamon sticks in a large pot, cover with water and leave for twenty-four hours. Remove the cinnamon and strain, keeping the rice and the rice water separately. Fry the ackee over medium heat, add the rice water and bring to a boil, then add the sugar and cool. Blend with the soaked rice, thinning with water to a milkshake texture, and strain out any lumps.
Used in 1
Pouring…