“My grandmother never made lemonade in the summer.”

This Victorian Rice Tea offers a unique and surprisingly delightful beverage. Lightly sweetened and infused with a hint of vanilla (or your favorite extract), this chilled tea has a subtle, comforting flavor derived from simmering rice, making it a refreshing and elegant drink.

Ingredients:

Note: You can substitute vanilla extract with other flavors like orange, almond, lemon, or maple extract.

Instructions:

1. Combine & Simmer: In a large saucepan, place the 3 ounces of dry rice (rinsed until the water runs clear), 5 cups of water, and 2 tablespoons of granulated sugar. Stir to combine all ingredients.
2. Cook Rice: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a low simmer, cover the saucepan, and cook for 45 minutes to 1 hour. The rice will become very soft.
3. Flavor & Strain: Remove the saucepan from the heat. Stir in the 1 tablespoon of vanilla extract (or your chosen flavoring). Carefully strain the liquid into a clean bowl or pitcher, separating it from the cooked rice. You can reserve the cooked rice for another culinary purpose if desired.
4. Chill & Serve: Refrigerate the strained rice tea until it is completely chilled, which will take about 2 to 3 hours. Serve chilled or over ice.