Side Pannel
Sweet Almond Tea #1
Ingredients List
- 1/2 c Raw rice
- Water to cover
- 1 1/2 c Almond meats
- 6 c Water
- Water
- 1/2 c Sugar
- 1 pn Salt
- 1 ts Vanilla
Directions
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:
1. 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.
2. 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.
3. 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.
SOAK OVERNIGHT
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:
1. 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.
2. 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.
3. 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.
SOAK OVERNIGHT
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
