Atole de arroz, is a cozy, drinkable version of rice pudding…. HOLA!
Atoles are hot drinks that are usually thickened with fresh masa harina or cornstarch. I found that many people prefer both versions, but in rural areas, corn flour are most common. This drink is a portion of the daily diet for many people living in rural areas of Mexico, where it is consumed for breakfast or dinner. Since pre-Hispanic times, the atole has often been considered more of a meal than a drink. To this day, some farm workers will only drink an atole for breakfast before going out to work in the field. This thick and hearty drink is sure to make you feel better, especially during the cooler months
Atoles are not only made using corn flour as a thickening agent, as with this recipe for this warm rice drink. Some others are made with cassava, and in my house, we also love amaranth atoles.
There is a step-by-step video in Highlights over on Instagram!
*A note on the boosts: They are optional, but I have them and I love using them for their flavor and nutritional boost.
Hemp hearts for protein, and ability to make things nice and creamy
Gelatinized Maca: Maca is a root vegetable that is native to South America. It can be used to support hormones. It has a malty flavor that is yum in warm drinks and porridges. Maca is available in powders that are raw or gelatinized – gelatinized is easier to absorb
Chaga Mushroom: Chaga has long been used to support immune function, and have a high concentration in antioxidants
Reishi: Reishi also supports immune function, and is known to be a calming support to nervous system
(I purchase my dried mushroom powders from Om Mushrooms)
Atole de Arroz
Prep Time: 5 minutes
Cook Time: 30 minutes
Makes: 1 ½ quarts (6 cups)
½ cup (95g) rice
3 cups water
1 cinnamon stick or mace
½ cup riced cauliflower, riced zucchini would work too (I purchase ours in the freezer section at grocery store)
Pinch of kombu flakes (optional but I like to add the nutritional boost)
3 cups milk of choice
Boosts (optional)::
- 1/8 teaspoon gelatinized maca
- 1/8 teaspoon reishi mushroom powder
- 1/8 teaspoon chaga mushroom powder
- 3 tablespoons hemp hearts
Sweetener of choice – to taste: 1/3 cup date sugar, maple sugar. You can add maple syrup, 4-5 dates.
Ground cinnamon, for dusting, optional
How-to
Place the rice, riced cauliflower, water, and cinnamon stick (or mace) in a medium saucepan (also add dates, if that’s your sweetener of choice). Turn the heat to medium-high and bring to boil. Reduce the heat to low and cook for 20 minutes, stirring occasionally
Add the milk and sweetener, stir to combine, then remove half the rice mixture (along with dates, if using, and larger pieces of kombu)
Place the rice you removed from the saucepan into a blender, add boosters, if using, and blend until smooth.
Return the rice mixture to the pan and continue cooking over medium-high heat until it comes to boil again and thickens. 2 minutes.
Remove the cinnamon stick and serve in mugs, dust with a little cinnamon.
Tid bit:
if you have leftover atole, wait for it to cool completely and then store in the refrigerator for up to 3 days. Reheat it in a saucepan over low heat for 6 minutes, or until warm
Provecho!
Diane