Orange Cream

Rinse the rice thoroughly under cold water, then cook it in a pot with water according to package instructions until fully tender. Allow the cooked rice to cool completely before proceeding.

Transfer the cooled rice to a blender along with a portion of the heavy cream and blend on high speed until the mixture is completely smooth and no grain remains.

Strain the blended rice-cream mixture through a fine mesh sieve or cheesecloth into a large bowl, pressing firmly to extract as much liquid as possible. Discard the remaining solids.

Pour the strained liquid back into the blender and add the remaining heavy cream, sugar, vanilla extract, and orange liqueur. Blend on medium speed until the sugar is fully dissolved and the mixture is silky smooth.

Taste the mixture and adjust sweetness by adding more sugar or brightness by adding a splash more orange liqueur, blending briefly after each addition.

Chill the finished mixture in the refrigerator for at least 30 minutes to allow the flavors to meld and the texture to thicken slightly.

Pour the chilled Orange Cream over crushed ice in a tiki glass or large rocks glass. Garnish with an orange slice or a twist of orange peel and serve immediately.