Jasmine

Ingredients

• 8 ½ cups/ 2.1 liters Whole milk, divided
• ¼ cup/55 g White basmati rice
• ½ cup/ 100 g Granulated sugar
• 2 tbsp Loose Leaf Jasmine Tea Leaves (BUY)
• 70 g Cashew nut meal
• A pinch of saffron
• 1 tbsp Sweetened condensed milk
• 2 Mangoes, peeled, sliced

Preparation

Soak the rice in 2 cups of milk for 4 hours, then place in a blender or food processor and process until finely ground. Transfer to large saucepan, add the remaining 6 ½ cups milk and sugar and heat over medium heat until it reaches a simmer. Place the tea leaves in a filter bag/ cheesecloth, making sure that the leaves have plenty of expansion room, and place in the simmering rice-milk mixture. Reduce the heat to medium-low and steep the tea in the simmering mixture for 15 minutes, stirring occasionally with a wooden spoon, then remove the tea sachet and discard.