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Name: Arroz Agua Fresca
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 8
Cuisine: American
Ingredients: 2 1/4 ts Cinnamon; divided; 1 1/2 qt Hot; not boiling, water; 3 c Rice; 1/2 c Sugar; 2 c Rice milk

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INGREDIENTS

2 1/4 ts Cinnamon; divided
1 1/2 qt Hot; not boiling, water
3 c Rice
1/2 c Sugar
2 c Rice milk

Servings

INSTRUCTIONS

In large bowl, pour hot water over rice and 2 teaspoon cinnamon. Soak 24 hours, covered. Drain liquid from rice, reserving liquid. In food processor or blender, process rice in two batches with bout 1 cup of soaking liquid per batch until nearly smooth. Return rice to remaining soaking liquid. Strain mixture through several layers of cheesecloth or coffee filters. (This could take as long as an hour.) Add sugar, rice milk and remaining cinnamon to strained liquid. Refrigerate until chilled . Before serving, process or shake to thoroughly blend. Makes 8 servings of about 1 cup each. Helpful Hint: Try making this drink with different varieties of rice. Jasmine rice, for example, creates a different flavor than basmati or other rice. Formatted by Karen Sonnessa Recipe by: Vegetarian Times, October 1996 Posted to MC-Recipe Digest by "Karen Sonnessa" on May 5, 1998

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Arroz Agua Fresca

2 1/4 ts Cinnamon; divided
1 1/2 qt Hot; not boiling, water
3 c Rice
1/2 c Sugar
2 c Rice milk

In large bowl, pour hot water over rice and 2 teaspoon cinnamon. Soak 24  hours, covered.    Drain liquid from rice, reserving liquid. In food processor or blender,  process rice in two batches with bout 1 cup of soaking liquid per batch  until nearly smooth. Return rice to remaining soaking liquid. Strain  mixture through several layers of cheesecloth or coffee filters. (This  could take as long as an hour.)    Add sugar, rice milk and remaining cinnamon to strained liquid. Refrigerate  until chilled . Before serving, process or shake to thoroughly blend. Makes  8 servings of about 1 cup each.    Helpful Hint: Try making this drink with different varieties of rice.  Jasmine rice, for example, creates a different flavor than basmati or other  rice.    Formatted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>    Recipe by: Vegetarian Times, October 1996    Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>  on May 5, 1998

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Nutrition

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Serving Size: 1 Serving (306g)
Recipe Makes: 8 Servings

Calories: 402
Calories from Fat: 6 (1%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.2g
Cholesterol 0.6mg		0 %
Sodium 16.2mg		1 %
Potassium 38.3mg		1 %
Total Carbohydrate 92.9g		27 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 90.3g
Protein 5.5g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 402

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