INGREDIENTS

INSTRUCTIONS

1. Wash raw rice. Soak overnight in water to cover. Then drain well.
2. Blanch almonds. Grind almonds and rice to a fine powder, either by hand
(with a mortar and pestle), or in a food mill.
3. Place mixture in a bowl. Add the second quantity of water and let stand
4. Strain mixture through a double thickness of cheesecloth into the top of
a double boiler. Gather together corners of the cheesecloth, and squeeze
the remaining liquid into the pan.
5. Boil remaining water in the lower half of the double boiler; then reduce
heat to medium. Cook almond-rice mixture over it, stirring until it
thickens. (During this period, "milk" the cheesecloth into the pan several
times.)
6. Next stir in sugar, salt and vanilla extract to dissolve; then turn up
heat to bring mixture quickly to a boil. Serve hot, in small bowls.
NOTE: This tea, which has the consistency of custard, is a wonderful snack
on cold days. VARIATIONS:
1. Omit the rice, salt and vanilla extract. In the top of the double
boiler, blend to a smooth, thick paste the ground almonds, 4 tablespoons
cornstarch, 1/2 cup sugar and 1 cup cold water. Then stir in 1 large can of
evaporated milk and 6 more cups water. Cook until the mixture thickens,
stirring occasionally.
2. Omit step 3. Combine ground almonds and rice in a saucepan with the
sugar and 4 Cups water. Bring to a boil; then simmer, covered, 30 minutes,
stirring occasionally. Pick up step 6, adding the salt and vanilla extract.
3. In step 5 add to the almond-rice mixture, 12 Chinese red dates which
have been cooked in 1 to 2 cups boiling water until soft (about 20
minutes), then pureed through a fine sieve or ricer to remove the skins and
pits.
SOAK OVERNIGHT
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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