Atole De Arroz Food

RICE ATOLE (MEXICAN RICE PUDDING/ARROZ CON LECHE)

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.

ATOLE DE ARROZ (RICE WITH MILK)

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!

ATOLE DE ARROZ (RICE ATOLE)

Steps:

• Give a quick rinse to rice and then place it in a medium bowl.
• Add the cinnamon stick and cover with the water. Mix a bit, then cover the bowl and allow to sit overnight.
• Next day, transfer the rice, cinnamon, and soaking water in a blender.
• Blend for 3 minutes at high and set aside (read note 1).
• In a medium stockpot pour the milk and add sugar. Heat it up over medium heat.
• Pour into the pot the rice mixture, mix and bring to a gently simmer while stirring from time to time.
• Keep the heat at medium-low and cook atole for 15 minutes while stirring constantly.
• Taste and adjust with sugar if needed.
• Turn off the heat and serve in mugs with a sprinkle of cinnamon powder on top.