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 From
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|Serving Size: 1 Serving (200g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 2 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 5.2mg||0 %|
|Potassium 40.4mg||1 %|
|Total Carbohydrate 74.8g||22 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 74.4g|
|Protein 2.2g||3 %|
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Calories per serving: 308
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