From the kitchen
Vanilla Bean Granita
A light, icy, scraped-ice dessert made with sweetened rice milk and real vanilla bean flecks.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Rice Milk Edition
Ingredients
- 2 1/2 cups Rice Milk
- 1/2 cup Sugar
- 1 Vanilla Bean, split and scraped
- Pinch of Salt
Method
- Whisk the rice milk, sugar, vanilla bean scrapings, and salt together until the sugar dissolves.
- Pour into a shallow metal baking dish and freeze for 45 minutes.
- Scrape the mixture thoroughly with a fork, breaking up any ice crystals that have formed.
- Return to the freezer and repeat the scraping every 30 to 45 minutes, 3 to 4 more times, until the entire mixture is a light, fluffy mass of ice crystals.
- Serve in chilled glasses or bowls straight from the freezer.
Kitchen note
Rice milk's near-total lack of fat is a genuine advantage for granita specifically, it forms the light, flaky ice crystals this dessert depends on more readily than a richer milk would.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.