Rice Atole Hot Rice Drink Recipes

RICE ATOLE, HOT RICE DRINK

Rice Atole, Hot Rice Drink image

Traditional atole drink from Mexico city. Make it on a cold winter night and you will love it! Reheat it in the morning and you have a nutritious drink for the kids. I warm the milk in the microwave to save about 10 minutes cooking time.

Provided by Mami J

Categories Beverages

Time 45m

Yield 1 gallon, 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 cup white rice
3 cups water
1/2 gallon milk
1 cinnamon stick
1 cup sugar
2 tablespoons cornstarch
1/4 cup milk

Steps:

Place the water in a large pot, bring to a boil. Add the rice and the cinnamon stick, mix well. Bring to a boil again and cook until the rice is translucent but not cooked through. Add the milk and bring to a boil again. When the rice is very soft, add the sugar and stir to dissolve. When it boils again add the cornstarch previously dissolved in the 1/4 cup water. Cook stirring often until it thickens.

Nutrition Facts : Calories 468, Fat 12.4, SaturatedFat 7.7, Cholesterol 47, Sodium 169.2, Carbohydrate 76.5, Fiber 0.9, Sugar 33.3, Protein 13.1

HOT RICE BREAKFAST DRINK

Hot Rice Breakfast Drink image

Cooked rice stays fresh for up to seven days and can taste even better the second time around. This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 4

Ingredients

Cooked rice
Skim milk (enough to cover rice by about half an inch)
Honey to taste
Cinnamon

Steps:

Heat cooked rice and skim milk together. Stir in honey to taste, and sprinkle with cinnamon (if desired, take some of the hot milk and whisk briskly to "foam," then pour over top).

RICE ATOLE (MEXICAN RICE PUDDING/ARROZ CON LECHE)

Rice Atole (Mexican Rice Pudding/Arroz Con Leche) image

My mom adapted this from several recipes she found, in an attempt to copy the arroz con leche that we had while I was studying in Merida, in Mexico's Yucatan Peninsula. The bakery sold it in little plastic cups, at room temperature. This isn't a true 'pudding' since it doesn't have any eggs--but it sure is good! I haven't actually made this myself yet--just enjoyed it at mom's house! Warming the milk before adding to the rice helps to avoid longer cooking times. Simply warm the milk in the microwave or in another pan shortly before adding it to the rice. This dish can easily be halved if you don't need such a large amount (or doubled if you need more). This is a nice recipe to pour into individual serving dishes (custard cups or ramekins work well) while still warm. Sprinkle with a little extra cinnamon to garnish, cool, and eat cold or at room temperature.

Provided by SrtaMaestra

Categories Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups long-grain white rice, uncooked
2 cups water
1 large cinnamon stick (or 2 smaller ones)
4 cups milk, warmed (see description)
1/2 teaspoon vanilla (or more, to taste)
3/4 cup sugar

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.

Nutrition Facts : Calories 370.7, Fat 6.3, SaturatedFat 3.8, Cholesterol 22.8, Sodium 84.7, Carbohydrate 69.6, Fiber 0.6, Sugar 25.1, Protein 8.6

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