Steps to Make Enchiladas De Mole Con Arroz

Horchata De Arroz (Rice Drink)

Taco dinner three soft tortilla tacos with your choice of meat top with onion and cilatro or lettuce and diced tomato served with rice and beans / tres tacos de su preferencia con cebolla y cilantro o lechuga y jitomate.

Recipe Summary Horchata De Arroz (Rice Drink)

Refreshing rice drink with a hint of cinnamon. This version does not need to be boiled. Make a slush,if desired, by adding crushed ice. Enjoy!

Ingredients | Enchiladas De Mole Con Arroz

1 cup uncooked long grain white rice

3 ½ cups cold water

1 (12 fluid ounce) can evaporated milk

½ cup white sugar

½ teaspoon ground cinnamon

1 teaspoon vanilla extract

Directions

Place the rice in a bowl with enough water to cover it and let it soak overnight.

Strain the rice and discard the water. Stir the cold water and evaporated milk together. Place the drained rice into a blender along with half of the diluted milk. Blend until the rice is finely ground, about 30 seconds. Add the sugar, cinnamon, and vanilla; blend well. Pour in the remaining diluted milk; blend.

Line a strainer with two layers of cheesecloth. Place the strainer over another bowl to catch the liquid. Strain the rice milk through the cheesecloth, discard the solids. Repeat the process if necessary. Serve over ice.

Info | Enchiladas De Mole Con Arroz

prep: 15 mins additional: 12 hrs total: 12 hrs 15 mins Servings: 4 Yield: 1 quart

TAG : Horchata De Arroz (Rice Drink)

World Cuisine Recipes, Latin American, Caribbean,