Almond-Rice Cooler

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* Exported from MasterCook *

 

Almond-Rice Cooler

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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2/3 cup medium or long-grain rice

1 1/4 cups blanched almonds

3 -inch piece cinnamon stick -- preferably mexican canela

2 1/2 cups hot tap water

1 cup sugar -- plus more as needed

2 cups cold water or milk

 

In a large bowl, combine the rice, almonds, cinnamon stick and hot water.

Let cool, then cover and refrigerate overnight.

 

Pour the mixture into a blender, add the 1 cup sugar and blend on high

speed until smooth, 3 to 4 minutes. Line a chinois or other fine-mesh

sieve with cheesecloth and set over a clean bowl. Pour the mixture through

the sieve and press on the solids until only a dry pulp remains. Pour the

liquid into a pitcher, add the 2 cups cold water, taste and add a little

more sugar, if needed. Pour into ice-filled tall glasses.

 

Source:

" www.williams-sonoma.com "

Copyright:

" Adapted from Mexico: One Plate At A Time, by Rick Bayless (Scribner,

2000). "

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Per Serving (excluding unknown items): 230 Calories; 12g Fat (44.2%

calories from fat); 5g Protein; 29g Carbohydrate; 2g Dietary Fiber; 0mg

Cholesterol; 3mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2

Fat; 1 1/2 Other Carbohydrates.

 

NOTES : Patterned after Rick Bayless's all-time favorite horchata

at Casilda, in the old downtown Oaxaca market, the recipe

for this cooling drink is enriched with almonds (most

cooks use only rice). And, for those interested in a

seductive experience, make horchata with milk rather than

water. In Oaxaca, they swirl a little pureed red cactus

fruit (tuna or jiotilla) into each glass, turning the

horchata rosy, then top the drink with cubed cantaloupe

and broken pecans.

 

Nutr. Assoc. : 0 0 0 0 0 0