Whorechata Jizzle

Ingredients:

• 1/2 cup uncooked white rice (any kind)
• 1/4 cup slivered almonds
• 1 cinnamon stick
• 1/4 teaspoon salt
• 3 cups boiling water
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon ground cinnamon
• 14 oz can of sweetened evaporated milk
• 1 tablespoon corn starch (optional)

Directions:

1. Boil water in sauce pan. Remove from heat and add rice, almonds, cinnamon stick, and salt.
2. Cover sauce pan and let it sit at room temperature overnight.
3. The next day, the rice should be semi-flacid, not cooked through. Remove the cinnamon stick and blend rice mixture in food processor on high for a good minute until smooth.
4. Strain back into sauce pan through a fine mesh strainer.
5. Stir in the vanilla and ground cinnamon. Cook over low heat while whisking in evaporated milk. Whisk constantly until the Jizzle thickens.
6. The sauce will continue to thicken as it cools, but you can whisk in corn starch to achieve desired viscosity.
7. Transfer to Jizzle bottle while still warm.