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  Toasted whole almonds 1 Cup (16 tbs)
  Water 6 Cup (96 tbs)
  Uncooked long-grain rice 1⁄2 Cup (8 tbs), soaked overnight in 2 cups water
  Sugar 9 Tablespoon (1/2 Cup Plus 1 Tablespoon)
  Almond extract 1⁄2 Teaspoon
  Toasted sliced almonds 1⁄4 Cup (4 tbs)

Preparation Place whole almonds and 1 cup of the water in a blender.
Blend for 1 1/2 minutes or until very smooth.
Pour into a bowl and set aside.
Drain rice.
Place rice and 1/2 cup of the water in a blender.
Blend for 3 minutes or until smooth.
Pour into another bowl and set aside.
Cooking Bring the remaining 4 1/2 cups water to a boil in a large saucepan.
Add sugar and stir until dissolved.
Reduce heat to medium.
Add pureed rice and bring to a boil.
Cook, stirring constantly, for 5 minutes or until soup thickens slightly.
Stir in almond mixture and cook for 2 minutes.
Remove saucepan from heat and stir in almond extract.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1712 Calories from Fat 704

% Daily Value*

Total Fat 76 g116.2%

Saturated Fat 5.1 g25.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 51.1 mg2.1%

Total Carbohydrates 239 g79.5%

Dietary Fiber 15 g60%

Sugars 140.1 g

Protein 36 g72.2%

Vitamin A Vitamin C

Calcium 31% Iron 32%

*Based on a 2000 Calorie diet

Almond Cream Recipe