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Deborah

Deborah Dana

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Recipe of Rice Atole
Recipe

Rice Atole

20 mins
Low
3.5
|
102
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A Mexican drink that is served hot, made with nuts and flour.
Learn more about Deborah Dana

Ingredients

4 portions
  • 3 tablespoons rice flour
  • 3 cups Water
  • 2 cups milk
  • 1 tablespoon almond extract
  • 1 tablespoon walnut, toast in pieces

Preparation

The flour is dissolved in cold water and mixed with the rest of the water moving constantly so that no lumps are made.
It is boiled over a low heat for 20 minutes and once it is well cooked add the milk and sugar, and let it boil for 10 minutes more.
Remove from the heat and add the almond essence.
Add toasted pecans.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (2)
Sharon Pérez
18/02/2020 19:49:51
Buenísima 🤤
Anonymous
20/11/2012 11:16:09
AZUCAR? Y LA CANTIDAD DE AZUCAR?

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