Monday, October 25, 2010
Atole de Arroz
I'll always have fond memories of my dad's Atole de Arroz. As a kid on Sunday mornings I could hear the bubbling pot of rice and smell the sweet cinnamon-milk aroma that wafted through the house. I could hardly wait for a bowl of warm, creamy atole and would often go in the kitchen to peek and see if it was ready yet.
My dad learned to make Atole de Arroz as a boy by watching his mom prepare it for them on the weekends. It has always been a favorite of his too. The only thing my family debates about is whether they prefer the atole warm or chilled. I must admit I like both, but always find the warm atole especially comforting for breakfast on a cold day.
Here's how I make it, with substitutions noted below:
Atole de Arroz
1 1/2 c white rice
3 c water
3 c almond milk*
3 cinnamon sticks
1/4 c sugar
*Don't be like me (and try to save a few calories). Use real milk. Use what my dad uses: 1 can evaporated milk and the rest whole milk. You'll thank me later.
Cook the rice in 3 cups of water to yield about 4 cups cooked rice (cook this any way you like or use leftover rice. I cheat and use a rice cooker) Combine the milk, sugar, and cinnamon sticks over low heat. Bring to a low boil for about 5 minutes. This will infuse the milk with the cinnamon flavor and make your kitchen smell wonderful. Add the cooked rice and simmer for another 5 minutes until thickened. Add additional sugar if needed.