Atole De Arroz Recipes

MEXICAN ATOLE

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.

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 (MEXICAN RICE PUDDING)

Steps:

• In a large 4 quart sauce pan bring 4 cups water, cinnamon sticks, salt and 1 cup rice to a boil. Reduce heat, keeping to a low boil and cook for 20 minutes. At the end of cooking time, there will be excess water.
• Add evaporated milk, condensed milk, and whole milk. Cook over medium low heat for 15 - 20 minutes, stirring frequently. DO NOT WALK AWAY as the milk will boil over. The mixture will thicken and become creamy. At the end of cooking time, taste the rice to make sure it is fully cooked. Remove from heat and cool. The pudding will continue to thicken as it cools. Enjoy!

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.

ATOLE DE FRESA

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.)

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!