Horchata Granita With Kiwi, Mango And Pineapple

• 2 cups jasmine rice (or long grain white rice)
• 1 vanilla bean, split lengthwise
• 1 cinnamon stick (preferably canela or Ceylon)
• 2 cups whole milk
• 1/2 cup plus 1 tablespoon sugar
• kosher salt
• 1 ripe mango, peeled seeded and cut into 1/2 in pieces
• 4 ripe kiwi fruits, peeled and cut into 1/2 in pieces
• 1/4 medium pineapple, peeled, cored, cut into 1/2 in pieces
• black sesame seed (for serving)

1. Grind raw, unwashed rice in a blender on high speed to a fine powder. Transfer to a medium bowl and whisk in 4 cups water, vanilla bean and cinnamon stick. Cover and let sit at room temperature for 8 hours and up to 24.
2. Vigorously whisk rice mixture until rice is evenly distributed and strain through a fine mesh sieve into a 13" x 9" baking dish, pressing on solids to extract as much liquid as possible (you should have about 2 1/2 cups). Reserve solids for another use (like cream-of-rice porridge). Whisk milk, sugar and 1/4 teaspoon salt into rice milk until completely dissolved.
3. Freeze rice mixture until edges begin to set, 30-35 minutes. Using a fork, scrape to break up frozen portions. Freeze, scraping and breaking up every 20-30 minutes, until mixture resembles fluffy shaved ice, 2-4 hours.
4. Meanwhile, toss mango, kiwi, pineapple, pinch salt and remaining 1 tablespoon sugar in a medium bowl. Cover and chill until ready to serve.
5. To serve, divide granita among bowls; top with fruit and sesame seeds.
6. Do Ahead: Granita can be made 1 week ahead. Cover and keep frozen. Scrape to fluff just before serving.

jasmine rice, vanilla bean, cinnamon, milk, sugar, kosher salt, mango, kiwi fruits, pineapple, black sesame

Taken from www.food.com/recipe/horchata-granita-with-kiwi-mango-and-pineapple-535649 (may not work)