Cherry Almond Rice Mexicana Recipes

MEXICAN HORCHATA

Steps:

• Place the rice and cinnamon stick in a large glass bowl and add the 4 cups of hot water. Cover the bowl with a dish or plastic wrap, then let it soak overnight, or at least 8 hours. *Please see NOTES
• The next day, pour the rice, cinnamon, and water into your blender and process until it becomes a smooth, watery paste.
• Using a strainer or sieve, strain the mixture into a wide mouth pitcher, stirring to help the liquid pass through.
• Add the milk (if using), vanilla extract, and the rest of the water. Stir in the sugar, adjusting the amount to fit your taste. Let the drink chill in the refrigerator. Stir the Horchata before serving, since the rice mix tends to settle at the bottom. Serve in glasses with ice cubes.

ALMOND RICE

Steps:

• In a large saucepan, bring the water, rice and butter to a boil. Remove from the heat. Cover and let stand for 5 minutes or until water is absorbed. Stir in the almonds, salt and pepper. Sprinkle with parsley.

RICE PUDDING WITH ALMONDS AND CHERRY SAUCE

Steps:

• Combine milk, 5 tablespoons sugar and rice in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean and bring to boil. Reduce heat to medium and simmer until rice is tender and mixture is thick, stirring frequently, about 35 minutes. Discard vanilla bean. Mix in almonds. Pour rice pudding into 13x9x2-inch metal baking pan; cool completely.
• Using electric mixer, beat cream and 2 tablespoons sugar in medium bowl until medium peaks form. Fold cream into rice pudding mixture in pan. Cover and refrigerate until cold, about 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
• Cook cherries, lemon and remaining 3/4 cup sugar in heavy medium saucepan over medium heat until cherries are tender, stirring occasionally, about 5 minutes. Add cornstarch mixture and bring to boil, stirring constantly. Discard lemon. Spoon pudding into bowls. Spoon hot cherry sauce over.

CHERRY ALMOND RICE PUDDING

Steps:

• Cook the rice until tender.
• Add the evaporated milk, brown sugar and orange zest; cover and cook for 10 minutes.
• Uncover and cook, stirring frequently, for 10 minutes or until the rice is very creamy and most of the liquid has been absorbed.
• Stir in the milk, vanilla and almond extracts and remove from heat.
• Cool to room temperature, stir in the cherries and almonds and refrigerate for 2 hours or until chilled.

SOUR CHERRY RICE

Steps:

• Place rice in a medium bowl, and add enough water to cover. Pour off water, and repeat process 2 to 3 more times. Add enough cold water to cover. Add salt, and let stand for 10 to 15 minutes. Drain.
• Bring a large pot of water to a boil. Add rice, and cook until almost tender, 5 minutes. Drain.
• Meanwhile, in a medium nonstick stockpot, combine 2 tablespoons water, butter, yogurt, and 1 teaspoon saffron water. Add rice, layering with the cherries, and cherry liquid. Sprinkle with remaining saffron water and the oil. Cover top of stockpot with a thick kitchen towel, and place lid on top. Cook over medium heat for 5 minutes. Reduce heat to low, and cook for 30 minutes more. Invert rice onto a large platter. Serve immediately.

CHERRY ALMOND JAM

Steps:

• Combine all the ingredients except sugar in a large saucepan.
• Bring to a boil, stirring constantly.
• Add sugar, stirring constantly until sugar is dissolved.
• Boil for 2 minutes, stirring constantly.
• Remove from heat.
• Skin foam.
• Ladle into clean, hot jars leaving 1/4 inch head space.
• Seal.
• Process in a Boiling water bath for 10 minutes at altitudes up to 1000 feet.

SOUR CHERRY RICE

Steps:

• Fill large pot with water; add 2 tablespoons salt and soak rice for two hours; drain.
• In large nonstick pot, add 9 cups water, 2 tablespoons salt and pre-soaked rice; bring to boil stirring gently occasionally to prevent rice from sticking; cook until al dente; Drain.
• Rinse rice with cold water, then shake colander to remove excess water; set aside.
• In skillet, fry onion in 4 tablespoons (1/2 stick) butter until golden; lower flame.
• Add saffron and sour cherries to onions; simmer for 15 minutes, being careful not to burn.
• Cover bottom of nonstick pot with olive oil.
• Separate one piece of pita bread and place it on the bottom of pot.
• Spoon thick layer of rice over pita bread; spoon layer of sour cherry preserves over rice, then alternate layers, forming a mound.
• Poke holes in rice mixture with handle of spatula to allow steam to rise.
• Mix until rice takes on color of preserves.
• Melt remaining 11/2 sticks of butter (6 ounces); pour evenly over rice. (If juice from cherries gathers around edges of pot, skim off excess so tadiq at bottom won't be mushy.).
• Cover with clean towel and put lid on.
• Place pot on medium heat.
• When you hear sizzling at the bottom (after about 5 minutes), bring down heat to low. Cook covered for 45 minutes to an hour.