This came out fantastic. I probably won’t always use dairy milk but should probably achieve similar results with plain almond milk. Washing the rice is critical, definitely do not skip! Ever since I started washing rice in a more traditional method based off a sushi rice recipe’s recommended method, I’ve been making better rice than ever. It really is obvious in this recipe how much washing it helped keep the integrity of each grain of rice.
I used jasmine rice and doubled the recipe.

Used instant decaf coffee but otherwise stuck closely on the ingredients. Didn’t pour the liquids in layers since my family prefers them mixed for consistent flavor (despite how pretty the originals look).

Did another round of this recipe aiming for 32oz to share, did 1 can coconut milk and 1 banana (not frozen this time), 1.5 cups each pineapple and strawberries (both frozen), about 3 tablespoons almond butter (Kirkland), about 1/3 cup roasted and salted whole almonds (Kirkland), added a dollop of vanilla bean paste (approx 2-3 teaspoons but didn’t measure, just poured quickly), and about 1/2 cup of rolled oats. Came out lovely with the strawberry pina colada flavor forward but a nice nutty/oats background flavor. The almonds being salted helped a little in balancing the sweetness.

Typically skip the berries, I do a dairy free “make your own” buttermilk (2 tablespoons apple cider vinegar in a 2 cup capacity measuring cup and then fill almond milk to the 2 cup line). Half Bob’s 1:1 GF flour and half almond flour. These are less fluffy than with actual buttermilk but that’s preferred in my house.