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Atole de Arroz


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


  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.
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