Thursday, December 8, 2011

atole de arroz

my husband was not feeling well this weekend, so i prepared him rice atole :) atole (from náhuatl atolli "watery" from atl water and tol, derogatory diminutive), known also as atol in some regions is a drink of prehispanic origin consumed mostly in mexico, guatemala, honduras and other countries of central america.  in its original form it is corn cooked in water, in such proportions that at the end of the cooking process it is sweet, with mild viscosity and served as hot as possible. it is very common that the drink is flavored with aromatic spices (cocoa, vanilla, cinnamon, anise, orange blossom, orange leaves) and other flavors (chocolate, juice or pulp from sweet fruits), to make it tastier.
this drink is common and relatively easy to find in the streets of various cities in mexico, especially in the mornings, where they are usually the perfect company for another dish: tamales.

in mexico, we can find many types of atole:

  • white atole (without sugar or other flavors)
  • black atole  (prepared with cocoa shell)
  • atole champurrado (from chocolate)
  • pinole atole
  • atole made from corn masa
  • rice atole
  • almond atole
  • atole made from corn masa and beans
  • atole made from beans and guava (other fruits can be used as well)
  • guava atole
  • atole made from the flour of saint john
  • orange atole
  • coconut atole
  • pineapple atole
  • hazelnut atole
  • peanut atole
  • banana atole
  • atole made from panela cheese (from oaxaca)


mi esposo no se sentía bien este fin de semana, y por eso le preparé el atole de arroz :) el atole (del náhuatl atolli "aguado", de atl agua y tol, diminutivo despectivo), conocido también como atol en algunas regiones  es una bebida de origen prehispánico consumida principalmente en méxico, guatemala, honduras y otros países de centroamérica. en su forma original es una cocción dulce de maíz en agua, en proporciones tales que al final de la cocción tenga una moderada viscosidad y que se sirve lo más caliente posible. Es muy común que la bebida sea condimentada con especias aromáticas (cacao, vainilla, canela, anís, azahar, hojas de naranjo) y otros saborizantes (chocolate, jugo o pulpa de frutas dulces), para aumentar su degustabilidad.
esta bebida es habitual y relativamente fácil de encontrar a la venta en las calles de varias ciudades de méxico, especialmente por las mañanas, donde suele ser el acompañante ideal de otro platillo: los tamales.

en méxico podemos encontrar muchos tipos de atole:

  • atole blanco (la base de todos, hecho con nixtamal, sin azúcar u otros saborizantes)
  • atole negro (preparado con cáscara de cacao)
  • atole champurrado (de chocolate)
  • atole de pinole
  • atole de masa
  • atole de arroz
  • atole de almendra
  • atole de masa y frijol
  • atole de frijol con guayaba (también se pueden usar otras frutas)
  • atole de guayaba
  • atole de flor de san juan
  • atole de naranja
  • atole de coyol (de coco)
  • atole de piña
  • atole de avellana
  • atole de cacahuate
  • atole de plátano
  • atole de panela (de oaxaca
(source/fuente: wikipedia)

ingredients/ingredientes:

1/2 cup rice/taza de arroz
1 l water/agua
500 ml milk/leche
1 can condensed milk/lata de leche condensada
1 can evaporated milk/lata de leche evaporada
whole cinnamon/canela entera 


place the rice in the cup and cover it with water. let it rest for 15 minutes.
coloca el arroz en una taza y cobrelo con agua. dejalo reposar por 15 minutos.

get rid of the water and place the rice in a saucepan. add the cinnamon, milk, half the the water and cook it on a low flame for about 30 minutes. 
elimina el agua y pon el arroz en una cacerola. añade la canela, la leche, la mitad del agua y cocelo a fuego lento durante 30 minutos. 

























add both, condensed and evaporated milk, the rest of the water and cook for another 30 minutes. the rice should be soft and atole must boil.
agrega la leche condensada, la leche evaporada, el resto del agua y coce durante otros 30 minutos. el arroz debe de quedar suave y el atole tiene que hervir. 

serve immediately. try not to burn your tongue and enjoy :)
sirve de inmediato. trata de no quemarte la lengua y disfrútalo :)




6 comments:

  1. Hi! I just found your blog and it is....AWESOME! I love when I find real Mexican food blogs. I'm Mexican and married to an American who loves Mexican food..sadly I don't know how to make most Mexican food, but thanks to your blog now I do :)
    Anyway...this atole? is it the same as arroz con leche? because when my mom makes something very similar to this but with sugar added we call it arroz con leche. Is there a difference?

    ReplyDelete
  2. @Brenda, welcome and thank you :) arroz con leche is a dessert and atole is a drink :) but they do taste similar :)

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  3. Brenda the way you prepared atole de arroz is the way TO GO!!!! I AM MEXICAN BORN AND RAISED RESIDING IN TEXAS. I want to THANK YOU for trully cooking what we eat in MEXICO. I've seen "mexican food recipes" that trully wants to make cryyyy, but you really know the ingredients and techniques!!!

    ReplyDelete
  4. If you put the cooked rice in a blender, you will have a smooth atole, which tastes much better.

    ReplyDelete
    Replies
    1. thank you for the tip...i personally like the whole rice grains in my atole ;)

      Delete
  5. I would like the recipe for making Atole de flor de San Juan. Please pass on the recipe and more information about the flower. Its scientific name, what seasn it grows, climate, areas sutible for its growth, etc. Thank you.

    ReplyDelete

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