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1993-01-04
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Path: not-for-mail
Newsgroups: rec.food.recipes,rec.food.drink
Distribution: world
From: cfuentes@caen.engin.umich.edu (Carlos A Fuentes)
Date: Sat, 18 Apr 92 13:14:01 EDT
Subject: DRINK: Horchata de Arroz
References: <29EEEE80.11F7@mthvax.cs.miami.edu>
Summary: LACTO: Horchata (Mexican drink)
Archive-Name: recipes/drink/horchata
Keywords: recipe drink horchata
Followup-To: rec.food.drink
Organization: University of Michigan Engineering, Ann Arbor
Approved: recipes@math.miami.edu (Rec.Food.Recipes Moderator)
Message-ID: <29F31BFF.26DD@mthvax.cs.miami.edu>
This is copied without permission from James McNair's Rice Cookbook
(ISBN 0-87701-519-8)
Rice Cooler (Horchata de Arroz)
2 cups white rice
1 cup (about 4 oz.) blanched almonds
3 Tabl. ground cinnamon
2 qts. warmed milk or hot water
3/4 cup granulated sugar, or to taste
1 tea. vanilla extract
Ice cubes
Wash and drain the rice.
In a large bowl, combine the drained rice, almonds, and cinnamon with the
warm milk or water and soak at least 6 hours, or preferably overnight.
Drain, reserving liquid.
Pure'e half the rice-almond mixture in a food processor or blender. Add
about 1 cup of the reserved liquid and blend until as smooth as possible.
Transfer the blended mixture to a bowl and repeat with the remaining rice
mixture and liquid.
Strain the mixture through 3 layers of dampened cheesecloth into a glass
pitcher or jar, squeesing the cloth to extract all the milky liquid. Stir
in the sugar and vanilla. Chill and serve over ice cubes.
Makes about two quarts.
===
Haven't tried it, so let me know how it goes!
-Carlos