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Rice Milk
1 cup cooked rice
2 cups water
Handful of cashews (optional) Adding cashews will make milk creamier.
Blend the cooked rice, water and cashews if using in a high-speed blender until smooth.
Strain the mixture through a fine mesh sieve or cheesecloth to separate the rice milk. Set aside.

Mulberry Popsicle
1 cup fresh Black Mulberries
1 cup Sugar (jaggery is not recommended for this recipe)
1 teaspoon Cinnamon Powder
1 teaspoon Vanilla Extract
Rice Milk

In a saucepan, cook the mulberries with water and sugar until tender. Allow the mixture to cool, then strain to obtain the shahtoot syrup.
In a large bowl, combine the rice milk, cinnamon powder, and vanilla extract. Mix well.
Add the shahtoot syrup to the rice milk mixture and stir until fully incorporated.
Pour the mixture into popsicle molds.
Freeze the popsicles overnight or until solid.
Enjoy the refreshing and creamy Rice Milk Mulberry Popsicles!

Feel free to adjust the sweetness and flavors to suit your taste!

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