MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Raspado De Horchata Con Fresas (Strawberry-Horchata Shave
Categories: Desserts, Mexican
Yield: 4 Servings

1 3/4 c Blanced almonds
3/4 c Medium-grain rice
3 c Water; hot
1 Mexican cinnamon stick (3")
14 oz Can sweetened condensed milk
14 oz Can evaporated milk
1 pn Salt
2 c Fresh strawberries
Shaved ice
Ground Mexican cinnamon

This recipe was first published in the New York Times as part of an
article on different kinds of shaved ice.

Preheat the oven to 350 F. Roast 3/4 c of the almonds until golden,
about 8 minutes. Let sit until cool enough to handle, then chop
coarsely and set aside.

Combine the rice, water, cinnamon stick, and the remaining cup of
almonds in a large container. Once the water is cool, cover and
regrigerate for at least 5 hours or overnight.

Working in batches, blend the rice mixture with the sweetened
condensed milk, evaporated milk, and salt until as smooth as
possible. If it's still a little grainy, strain the syrup through a
sieve or colander lined with a double layer of cheesecloth.

Just before serving, rinse the hull the strawberries, then mash them
lightly with a fork. For each serving, put about 3 tb of the
strawberries in a serving dish. Mound about 1 cup of shaved ice on
top of the strawberries, then drizzle 3 to 4 tb of the horchata syrup
over the ice. Top with the toasted almonds and a dusting of cinnamon
and serve immediately.

Recipe by Fany Gerny

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