Agua De Arroz Mexican Rice Water Recipes

HORCHATA DE ARROZ (RICE DRINK)

Horchata de Arroz (Rice Drink) image

Refreshing rice drink with a hint of cinnamon. This version does not need to be boiled. Make a slush,if desired, by adding crushed ice. Enjoy!

Provided by LatinaCook

Categories World Cuisine Recipes Latin American Caribbean

Time 12h15m

Yield 4

Number Of Ingredients 6

Ingredients

1 cup uncooked long grain white rice
3 ½ cups cold water
1 (12 fluid ounce) can evaporated milk
½ cup white sugar
½ teaspoon ground cinnamon
1 teaspoon vanilla extract

Steps:

Place the rice in a bowl with enough water to cover it and let it soak overnight.
Strain the rice and discard the water. Stir the cold water and evaporated milk together. Place the drained rice into a blender along with half of the diluted milk. Blend until the rice is finely ground, about 30 seconds. Add the sugar, cinnamon, and vanilla; blend well. Pour in the remaining diluted milk; blend.
Line a strainer with two layers of cheesecloth. Place the strainer over another bowl to catch the liquid. Strain the rice milk through the cheesecloth, discard the solids. Repeat the process if necessary. Serve over ice.

Nutrition Facts : Calories 396 calories, Carbohydrate 71.8 g, Cholesterol 27.4 mg, Fat 7.5 g, Fiber 0.8 g, Protein 9.7 g, SaturatedFat 4.4 g, Sodium 108.8 mg, Sugar 34.7 g

MEXICAN RICE SOUP (SOPA AGUADA DE ARROZ)

Mexican Rice Soup (Sopa Aguada de Arroz) image

This simple Mexican rice soup takes a chicken broth base and adds roasted tomatoes, garlic, and onion, all topped with fresh parsley and Cotija.

Provided by María Vázquez

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 10

Ingredients

6 cups water
1 cup rice, rinsed and drained
2 tomatoes
½ onion
2 cloves garlic
2 teaspoons chicken bouillon granules
2 tablespoons vegetable oil
1 pinch salt to taste
5 tablespoons grated Mexican Cotija cheese
2 sprigs parsley, chopped

Steps:

Bring water to a boil in a pot. Add rice, reduce heat to low, and cover with a lid. Simmer until rice is nearly tender, about 15 minutes.
Heat a skillet over medium heat. Add tomatoes and roast until evenly charred, 5 to 7 minutes. Remove skin and transfer to a blender. Add onion, garlic, and bouillon. Process tomato mixture until smooth.
Heat oil in a small saucepan over medium heat. Pour tomato mixture into hot oil; cook and stir until flavors incorporate, 3 to 5 minutes. Add to the saucepan with the rice. Season with salt and cover with a lid. Continue cooking over low heat until rice is soft, 7 to 10 minutes more. Remove from heat. Sprinkle Cotija cheese and parsley on top, cover with a lid, and let sit 10 minutes before serving.

Nutrition Facts : Calories 329.7 calories, Carbohydrate 44.9 g, Cholesterol 18.7 mg, Fat 12.9 g, Fiber 2.5 g, Protein 8.7 g, SaturatedFat 4.6 g, Sodium 450.9 mg, Sugar 3.5 g

AGUA DE ARROZ (MEXICAN RICE WATER)

Agua De Arroz (Mexican Rice Water) image

There is a small restaurant that I like to go to whenever I have the chance. Unfortunately, since it's about three hours away, I don't get to do so very often. One of the biggest draws for me is their Agua de Arroz, which means "Rice Water" in spanish. But to call it just simple rice water does it such a disservice. It is soooo much more than that! It is a sweet, creamy dessert drink that truly "makes" the meal. I tried it on a whim the first time. I had just walked away from the counter when I took a sip. I whirled around to my sister, who was right behind me, and said, "You have GOT to try this stuff!!!". So today I went searching for a recipe for Agua de Arroz...and found this. It haven't tried this specific recipe, but I will be soon! It sounds very much like the one that I had. NOTE: After trying this...it wasn't anything like the one I was looking for. It turned out to be this gooey, gelatinous...bleah. Since I can't delete the recipe, I thought I'd warn folks. Don't waste your ingredients.

Provided by UnknownChef86

Categories Beverages

Time 3h5m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

1 cup white rice, uncooked
2 quarts water
1 cinnamon stick
sugar, to taste

Steps:

Mix all together ingredients and let stand 3 hours.
Simmer for 1/2 hour.
Let cool, then puree in a blender and strain through a cloth or fine-mesh strainer.
Taste for sweetness and add sugar if necessary.
Chill and serve over ice.

Nutrition Facts : Calories 171.1, Fat 0.2, SaturatedFat 0.1, Sodium 12.7, Carbohydrate 37.8, Fiber 1.3, Protein 3.1

SOPA SECA DE ARROZ- MEXICAN RICE

Sopa Seca De Arroz- Mexican Rice image

My BF said this was the best rice he had ever eaten. I adapted this recipe from a Sunset Mexican Cookbook. This recipe can easily be cut in half.

Provided by cookiedog

Categories White Rice

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 cups long grain rice
6 tablespoons butter or 6 tablespoons margarine
2 small onions, finely chopped
3 garlic cloves, minced
4 medium tomatoes, peeled and chopped
4 cups regular-strength chicken broth
2 -3 california chilies (optional) or 2 -3 pasilla chiles, medium sized, seeded and chopped (optional)
2 tablespoons chopped fresh cilantro (optional)
1 cup pimento stuffed olive

Steps:

In a wide frying pan over medium-high heat, brown rice lightly in butter or margarine.
Add onion, garlic, tomato, and chiles, if used and cook for 2 or 3 minutes; add 3 cups of the broth.
Cover and simmer 25 to 35 minutes or bake, covered, in a 350F oven 50 to 60 minutes.
Add more broth, if needed, to cook rice. However, there should be no liquid remaining when rice is tender to bite.
Add cilantro, if desired, during last 10 minutes.
Garnish rice with olives.

Nutrition Facts : Calories 416.5, Fat 14.4, SaturatedFat 8.1, Cholesterol 30.5, Sodium 1319.5, Carbohydrate 56.7, Fiber 2.2, Sugar 4.4, Protein 13.6

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