HORCHATA HONDUREÑA
INGREDIENTS 1 pound of rice, (2 cups)
more or less (depending on the amount to be done)
3 libra de semilla de morro
1/2 taza de cascara de limon
(la cascarita cortada pequeña)
18 taza de agua aproximadamente
4 rajitas de canela
2 1/2 tazas de azúcar o al gusto.
Hielo.
PREPARACION
1.-El arroz se lava muy bien, y se pone a remojar en suficiente
agua para que se hablande por lo menos 2 horas.
2.- El morro se lava y se seca en el sol, luego se tuesta en el horno
o en un comal de hierro encima de la estufa, con la canela.
Se escurre el arroz y se mezcla con el morro.Colocarlo en la licuadora
y molerlo bien alternando con water. To be low and liquefied
school using a very fine mesh strainer, re-liquefy
2 or 3 times to get all the juice. Is put into a pot (if clay is best)
3.-Add remaining water, leaving a little thick, add enough ice
and lemon peels.
It is very tasty. Horchata Honduran
INGREDIENTS 1 pound rice (2 cups) more or less
(Depending on the Amount to Be Done) 3 pounds of seed
nose
1 / 2 cup lemon peel
(The peel cut small)
18 cup of water
4 cinnamon sticks
2 1 /2 cups sugar or to taste.
Ice.
PREPARATION
1.-The rice is washed and put to soak in enough
water to at least 2 hours.
2 .- The morro is washed and dried in the sun, then roasted in the oven
or in an iron skillet on the stove with cinnamon.
Drain the rice and mix with the blender morro. and grind well alternating with water. To be low and liquefied , using a very fine mesh strainer, re-blend 2 or 3
times to get all the juice. Is put into a pot (if clay is best) Remaining
3.-Add water, Leaving a little thick, add
plenty of ice and lemon peels.
It is very tasty.
INGREDIENTS 1 pound of rice, (2 cups)
more or less (depending on the amount to be done)
3 libra de semilla de morro
1/2 taza de cascara de limon
(la cascarita cortada pequeña)
18 taza de agua aproximadamente
4 rajitas de canela
2 1/2 tazas de azúcar o al gusto.
Hielo.
PREPARACION
1.-El arroz se lava muy bien, y se pone a remojar en suficiente
agua para que se hablande por lo menos 2 horas.
2.- El morro se lava y se seca en el sol, luego se tuesta en el horno
o en un comal de hierro encima de la estufa, con la canela.
Se escurre el arroz y se mezcla con el morro.Colocarlo en la licuadora
y molerlo bien alternando con water. To be low and liquefied
school using a very fine mesh strainer, re-liquefy
2 or 3 times to get all the juice. Is put into a pot (if clay is best)
3.-Add remaining water, leaving a little thick, add enough ice
and lemon peels.
It is very tasty. Horchata Honduran
INGREDIENTS 1 pound rice (2 cups) more or less
(Depending on the Amount to Be Done) 3 pounds of seed
nose
1 / 2 cup lemon peel
(The peel cut small)
18 cup of water
4 cinnamon sticks
2 1 /2 cups sugar or to taste.
Ice.
PREPARATION
1.-The rice is washed and put to soak in enough
water to at least 2 hours.
2 .- The morro is washed and dried in the sun, then roasted in the oven
or in an iron skillet on the stove with cinnamon.
Drain the rice and mix with the blender morro. and grind well alternating with water. To be low and liquefied , using a very fine mesh strainer, re-blend 2 or 3
times to get all the juice. Is put into a pot (if clay is best) Remaining
3.-Add water, Leaving a little thick, add
plenty of ice and lemon peels.
It is very tasty.
0 comments:
Post a Comment