118.29 ml whole milk
56.69 g cream cheese
14.79 ml pure vanilla extract
2.46 ml ground cinnamon
236.59 ml ice cube
118.29 ml freshly cooked white rice, at room temperature
1 cinnamon stick, for garnish
Using a blender, mix the milk, cream cheese, vanilla and cinnamon and blend until smooth.
Add the ice cubes and blend on high speed until slushy, about 15 seconds.
Add the rice and pulse for 5 seconds.
Sprinkle with nutmeg.
Garnish with the cinnamon stick.