Horchata Granita With Kiwi, Mango And Pineapple - cooking recipe

Ingredients

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)

Preparation

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.
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.
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.
Meanwhile, toss mango, kiwi, pineapple, pinch salt and remaining 1 tablespoon sugar in a medium bowl. Cover and chill until ready to serve.
To serve, divide granita among bowls; top with fruit and sesame seeds.
Do Ahead: Granita can be made 1 week ahead. Cover and keep frozen. Scrape to fluff just before serving.