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Almond Cream Recipe
|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)|
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
Blend for 1 1/2 minutes or until very smooth.
Pour into a bowl and set aside.
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.