Atole De Arroz Recipes

Steps:

• Place the masa, water, cinnamon and piloncillo in a blender. Blend until smooth, about 3 minutes.
• Pour the contents of the blender into a sauce pan and bring the mixture to boil over medium heat, stirring constantly. When the mixture reaches a boil, turn the heat to low and continue to whisk for 5 minutes.
• Remove the pan from the heat and stir in the vanilla. Pour into mugs and serve hot.

Steps:

• In a large saucepan or pot, combine water, rice and cinnamon sticks and bring to a boil. Reduce heat to simmer, cover pot and heat for 10 minutes or until water is absorbed.
• Add the warmed milk, cover and continue to cook over low heat for another 15-20 minutes stirring after 8-10 minutes. (The mixture will thicken as the rice absorbs the milk).
• Add the sugar and vanilla and continue to simmer (uncovered) for 3-5 minutes to dissolve sugar completely (It will thicken even more as it cools).
• Place into a large serving dish or individual custard cups. Place cinnamon stick on top and sprinkle with ground cinnamon for garnish if desired. Serve warm or cold, for dessert, snack, or breakfast.

Steps:

• Boil rice, cinnamon sticks, and water. Boil on low heat, for 10 minutes. Boil until most of the water has been absorbed. Remove cinnamon sticks. Continue to cook, on low heat.
• Add evaporated milk, slowly; ½ cup (4 oz), at a time. Continue to cook and stir, for an additional 10 minutes. Add sugar and vanilla. Stir and remove from heat.
• Add 1 cup of cold, whole milk. Stir and serve, warm and toasty!

Steps:

• Combine the milk, sugar (or piloncillo) and salt in a small pot and over medium-low. Cook, stirring occasionally, until the sugar or piloncillo has fully dissolved.
• Add the masa harina to a medium bowl and add the hot water, 1 cup at a time, whisking to combine until smooth with no lumps.
• If using fresh strawberries, add 1 to 2 cups of the milk mixture to a blender with the strawberries and blend until smooth. Set aside.
• Whisk the masa mixture into the pot with milk and allow it to come to a simmer on medium-low, while whisking to avoid lumps. Once simmering, cook for 2 to 3 minutes and turn off the heat.
• Whisk in the strawberry powder (or purée) and beet powder, if using, until fully combined. Taste for sweetness and adjust as necessary. It will continue to thicken as it cools. Serve immediately. (Reheat in a pot over low heat or in a microwave, adding a splash of milk to loosen, if necessary. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.)

Steps:

• Place the water and the masa into the jar of a blender and blend until smooth.
• Transfer to a medium sized saucepan.
• Add vanilla extract and cinnamon into the saucepan.
• Stir the mixture until it begins to thicken.
• Add the piloncillo or (or sugar, molasses combination) and continue to stir vigorously until the sugar is dissolved.
• Remove the mixture from the heat.
• At this point you could add pureed fruit such as strawberries or pineapple.
• Stir the fruit into the mixture and return it to the stove and heat over medium heat until the mixture is warmed.
• Serve hot, in mugs.