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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. The night before, soak the rice with the 50 grms. | 2. cinnamon stick in lukewarm to hot water. | 3. Next day add the almonds and the presoaked fresh grated coconut and process together in blender. | 4. Cook the sugar and water together to make a syrup. | 5. Let it boil until syrup consistency. | 6. Mix everything together and add enough plain water to serve about 24 people (2 gallons perhaps? Mexican recipe does not specify). | 7. Taste as you go. | 8. Optional: Make it creamy, if you wish, by adding undiluted evaporated milk to personal taste. | 9. Can also add some vanilla extract to your personal taste. | 10. (I like with vanilla). | 11. (This is the original recipe and is typical of the state of Campeche in Mexico. I posted an easier one in the"talk" section, but I'd say this is the real mccoy.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white rice	1	lb	uncooked	1655.6141	362.6475	32.3412	2.9937
cinnamon	50			-	-	-	-
almond	15		blanched peeled toasted	28906.8	0.0	0.0	3270.0
coconut	1/2		opened carved grated presoaked	141.6	6.0920000000000005	1.3319999999999999	13.395999999999999
coconut	1			141.6	6.0920000000000005	1.3319999999999999	13.395999999999999
white sugar	1	kg		3870.0	999.8	0.0	0.0
water	1/2			0.0	0.0	0.0	0.0
milk			undiluted evaporated	-	-	-	-
vanilla extract				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.