Lahpet Yay with Basmati Rice Milk and Stachyose

Rinse the basmati rice under cold water until the water runs clear. In a small bowl, cover the rice with fresh water and let it soak for at least 30 minutes (or up to 2 hours) to soften the grains for a smoother milk.

Drain the soaked rice and combine it with 2 cups of water in a blender. Blend on high for about 2 minutes until the mixture is smooth and milky. Strain through a fine-mesh strainer lined with cheesecloth, pressing to extract as much liquid as possible.

Transfer the rice milk to a saucepan and warm over medium heat, but do not let it boil (boiling may cause separation). Stir occasionally until it is steaming (about 3 minutes). Remove from heat and let cool to just above room temperature.

In a small bowl, place the fermented tea leaves. Pour 1/4 cup (60 ml) of hot (not boiling) water over them and let steep for 5 minutes. Then strain the tea liquid, discarding the leaves, and let it cool.

Once both the rice milk and tea infusion are lukewarm or cool, combine them in a blender with the stachyose and salt. Blend on low for a few seconds just to incorporate (do not over-froth).

Pour the lahpet yay into tall glasses filled with ice cubes, if desired. Stir gently and serve immediately. The flavors will mellow further as the ice melts, evolving the drink's secret depths.