Atole de Arroz
All the flavors of arroz con leche, but silky, smooth and creamy!
Servings 8 Servings
Equipment
- Blender
- large pot
Ingredients
- 1 c medium grain rice
- 2 large cinnamon sticks
- 3 c Water
- 1 can evaporated milk(12 oz)
- 5 c milk, I used 2% milk
- Sugar, to taste or 1 13 oz can of sweetened condensed milk
- 1 1/2 tsps vanilla extract
- 1 tsp ground cinnamon, plus more for garnish
Instructions
- In a large pot, add the rice, cinnamon sticks and water. Cover and bring up to a boil at medium heat. Reduce the heat to low and cook until all the water has evaporated. Remove from the heat and let it sit for 10 minutes.
- When ready remove the cinnamon sticks from the rice and discard them. Transfer all but 1 cup of rice to the blender jar. If you prefer an all smooth atole, add all of the rice to the blender jar. Also to the blender, pour in 1 can of evaporated milk and 1 cup of milk. Blend on high until very smooth.
- In the pot with reserved cooked rice, pour in the blended smooth rice/ milk. Pour in 4 more cups of milk and stir well to combine. Sweeten with sugar to your liking. Continue cooking at heat below medium until the atole begins to thicken. Do not let it boil. Stir often so atole doesn't burn and stick to the bottom.
- Once it has thickened, mix in the ground cinnamon and vanilla extract. Stir well to combine and continue cooking for a few more minutes. Ladle into large mugs or cups. Sprinkle with more ground cinnamon. Delicious served with tamales!
Notes
If you want to prepare different flavors, you could mix in some blended strawberries, strawberry extract and food coloring. The same for pineapple. For a coffee flavored atole, dissolve some instant coffee with a little hot water and mix into thickened atole. For coconut, mix in 1 can of coconut crème and shredded coconut with the milk and rice. So many possibilities! Oooh! Mexican chocolate and coco powder blended with the rice and milk! Too many to choose from!