Recipe by Janet Taylor McCracken
Start to Finish: 10 minutes (plus 4 hours for soaking)
3/4 cup brown rice
2 large pitted Medjool dates, torn in half
2 cinnamon sticks (3 inches each), broken into a few pieces
1/2 pineapple—peeled, cored, and chopped (about 2 cups); plus 2 thin unpeeled slices, each cut into 4 wedges, then cored, for garnish
1 cup canned unsweetened coconut milk (stir well before measuring)
1/4 cup sugar
8 oz. rum (optional)
Cocktail umbrellas (optional, but encouraged)
1. In a blender, blend the rice, dates, cinnamon sticks, a pinch of salt, and 4 cups water until the rice is coarsely chopped, about 1 minute. Let soak at room temperature for 4 hours or refrigerate overnight.
2. Return the blender to the base. Puree the rice milk until smooth, about 1 minute; using a fine-mesh strainer, strain into a large bowl. Rinse out the blender. Return the rice milk to the blender. Add the chopped pineapple, coconut milk, and sugar. Blend until the drink is smooth, about 1 minute.
3. Divide the drink among 8 glasses filled with ice. Stir 1 oz. rum into each glass (if using). Garnish with pineapple wedges and cocktail umbrellas (if using).