The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Atole de Arroz

Advertisement

Ingredients

For the atole:

2½ cups Carolina Gold rice

4 cups oat milk


2 cinnamon sticks


3 bay leaves

1 vanilla bean

Dulces de calabaza for serving

For the pecan milk syrup:

4 cups pecans (Vega sources hers from nearby Pearson Farm)

2 cups boiling water


Scant 1 cup demerara sugar

Directions

  1. In a large pot, combine first five ingredients with 5 cups water. Bring to a rolling boil, then reduce to a simmer and cook, covered, until rice is tender and surrounded by a soupy liquid, 20 to 25 minutes.
  2. While rice cooks, add pecans to a small bowl and pour boiling water over top. Cover with a plate or plastic wrap and let steep 10 minutes. In a blender, process pecans and liquid until smooth—you may want to also run it through a fine mesh sieve—then transfer to a bowl
and whisk in sugar.
  3. To serve, ladle porridge into individual bowls, drizzle with pecan milk syrup, and top with candied squash.

From Eatymology: Atole de Arroz.

Print Recipe