1/2 cup whole milk 2 ounces cream cheese 1 tablespoon pure vanilla extract 1/2 teaspoon ground cinnamon 1 cup ice cube 1/2 cup freshly cooked white rice, at room temperature nutmeg, pinch 1 cinnamon stick, for garnish
Directions: 1 Using a blender, mix the milk, cream cheese, vanilla and cinnamon and blend until smooth. 2 Add the ice cubes and blend on high speed until slushy, about 15 seconds. 3 Add the rice and pulse for 5 seconds. 4 Sprinkle with nutmeg. 5 Garnish with the cinnamon stick.
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