Text 3802, 64 rader
Skriven 2010-11-14 16:33:00 av Dave Drum (1:124/311)
Ärende: Texas 205
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Horchata
 Categories: Latino, Rice, Nuts
      Yield: 3 servings
 
      1 c  Uncooked white rice
    1/4 c  Ground, blanched almonds
      1    Cinnamon stick
      6 c  Water; divided
    1/2 ts Vanilla extract
    1/2 c  Sugar
 
  Horchata is an old-world drink that was enjoyed by the
  Aztecs. Today this agua fresca is served throughout Mexico,
  as well as in many authentic Mexican restaurants in the
  United States. Horchata is a cool and soothing enhancement
  to spicy food.
  
  Put the rice in a blender and grind to a powder (about 2-3
  minutes). You can also use a spice grinder or coffee grinder
  for this. Grind the mixture as smooth as possible. Combine
  the pulverized rice, ground almonds and cinnamon stick.
  Cover tightly and allow to set overnight or at least 6
  hours.
  
  Remove the cinnamon stick and place the rice mixture in the
  blender. Blend for 4 or 5 minutes until the mixture is
  smooth, powdery and no longer has a gritty texture. Add 2
  cups of water, and blend again for about 15 seconds.
  
  Strain into a pitcher through several layers of dampened
  cheesecloth (or a coffee filter). Do not skip this step or
  the drink will have a chalky taste.
  
  Add 4 more cups water and the vanilla and sugar, stirring
  until the sugar dissolves. If the mixture is too thick, add
  some additional water. Horchata should have the consistency
  of milk. The drink is supposed to be sweet, so taste and add
  more sugar, if desired.
  
  Cover and refrigerate. Horchata will keep several days,
  refrigerated. Serve it chilled in tall glasses over ice.
  
  Makes 1-1/2 quarts.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 30 July 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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