Rice liqueur with milk

Ingredients for 1 servings:

• 125 g rice pudding
• 500 g milk
• 120 g sugar
• 0.7 liters of grain or vodka, white rum, pomace
• 1 vanilla pod(s), optional
• 1 cinnamon stick(s), optional

Instructions

Working time approx. 10 minutes; Rest period approx. 7 days; Cooking/baking time approx. 40 minutes; Total time approx. 7 days 50 minutes

Rice pudding liqueur

Bring the rice to a boil with the milk, sugar, and, if desired, the seeds of the vanilla pod or cinnamon stick. Then simmer over very low heat for about 40 minutes, stirring frequently. Pour the cooled rice pudding into a sealable container, such as a glass jar with a screw top. Add the alcohol, stir, and let the sealed jar stand for at least 1 week, shaking occasionally. Then line a sieve with a kitchen towel and filter the mixture. Press the rice with the cloth to ensure none is lost. Serve the liqueur well chilled and sprinkled with cinnamon. The amount of sugar is a matter of taste, of course. If you prefer it a little sweeter, add more sugar.