|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Sweet Almond Tea I |
|
Serves: 6 Print this RecipeCategory: Sweet Teas 1/2 cup raw rice Water to cover 1 1/2 cups almonds 6 cups water Water 1/2 cup sugar Pinch salt 1 teaspoon vanilla extract 1. Wash raw rice. Soak overnight in water to cover. Then drain well. 2. Blanch almonds. Grind almonds and rice to a fine powder, either by hand (with a mortar and pestle), or in a food mill. 3. Place mixture in a bowl. Add the second quantity of water and let stand 1 hour; then stir thoroughly. 4. Strain mixture through a double thickness of cheesecloth into the top of a double boiler. Gather together corners of the cheesecloth, and squeeze the remaining liquid into the pan. 5. Boil remaining water in the lower half of the double boiler; then reduce heat to medium. Cook almond-rice mixture over it, stirring until it thickens. (During this period, "milk" the cheesecloth into the pan several times.) 6. Next stir in sugar, salt and vanilla extract to dissolve; then turn up heat to bring mixture quickly to a boil. Serve hot, in small bowls. NOTE: This tea, which has the consistency of custard, is a wonderful snack on cold days. VARIATIONS: * Omit the rice, salt and vanilla extract. In the top of the double boiler, blend to a smooth, thick paste the ground almonds, 4 tablespoons cornstarch, 1/2 cup sugar and 1 cup cold water. Then stir in 1 large can of evaporated milk and 6 more cups water. Cook until the mixture thickens, stirring occasionally. * Omit step 3. Combine ground almonds and rice in a saucepan with the sugar and 4 cups water. Bring to a boil; then simmer, covered, 30 minutes, stirring occasionally. Pick up step 6, adding the salt and vanilla extract. * In step 5 add to the almond-rice mixture, 12 Chinese red dates which have been cooked in 1 to 2 cups boiling water until soft (about 20 minutes), then pureed through a fine sieve or ricer to remove the skins and pits. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Honeyed Apples Honeyed Apples: Syrup Mixture A Honeyed Apples: Syrup Mixture B Honeyed Apples: Syrup Mixture C Honeyed Bananas Honeyed Crab Apples Steamed Pears Sugared Walnuts Spiced Roasted Peanuts Glazed Whole Chestnuts Sugared Chestnut Balls Glazed Chestnut Balls Peking Dust I Peking Dust: Glazed Fruit Peking Dust II Sweet Orange Tea I Sweet Orange Tea II Sweet Grapefruit Tea Sweet Pineapple Tea Sweet Almond Tea I Sweet Almond Tea II Sweet Almond Tea III Sweet Walnut Tea Hot Lotus Tea Sweet Peanut Soup Ginger Soup Ginger Soup: Dumplings Almond Float I Sweetened Water Almond Float II Banana Gelatin Pineapple Gelatin Green Pea Pudding Water Chestnut Pudding Turkish Barley Pudding Eight Precious Pudding Eight Precious Pudding: Sweetened Water Eight Precious Pudding: Fruit and Nut Combinations Almond Cookies Sesame Seed Cookies Steamed Red Date Cake Steamed Sponge Cake |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
