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Serves 4

2/3 cups long grain white or brown rice (dry)
1 1/4 cup blanched almonds
3-inch cinnamon stick
4 1/2 cups water, divided
1/3 to 1/2 cup light agave nectar
Note: You can either buy pre-blanched almonds or blanch your own. To do it yourself, just place 1 1/4 cups whole almonds in a bowl and pour boiling water over them. Let the almonds sit for a minute, then drain them in a colander and rinse with cold water. Use your hands to slide the skins off and proceed with the recipe as directed.



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