MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Raspado De Horchata Con Fresas (Strawberry-Horchata Shave
 Categories: Desserts, Mexican
      Yield: 4 Servings
 
  1 3/4 c  Blanced almonds
    3/4 c  Medium-grain rice
      3 c  Water; hot
      1    Mexican cinnamon stick (3")
     14 oz Can sweetened condensed milk
     14 oz Can evaporated milk
      1 pn Salt
      2 c  Fresh strawberries
           Shaved ice
           Ground Mexican cinnamon
 
  This recipe was first published in the New York Times as part of an
  article on different kinds of shaved ice.
  
  Preheat the oven to 350°F. Roast 3/4 c of the almonds until golden,
  about 8 minutes. Let sit until cool enough to handle, then chop
  coarsely and set aside.
  
  Combine the rice, water, cinnamon stick, and the remaining cup of
  almonds in a large container. Once the water is cool, cover and
  regrigerate for at least 5 hours or overnight.
  
  Working in batches, blend the rice mixture with the sweetened
  condensed milk, evaporated milk, and salt until as smooth as
  possible. If it's still a little grainy, strain the syrup through a
  sieve or colander lined with a double layer of cheesecloth.
  
  Just before serving, rinse the hull the strawberries, then mash them
  lightly with a fork. For each serving, put about 3 tb of the
  strawberries in a serving dish. Mound about 1 cup of shaved ice on
  top of the strawberries, then drizzle 3 to 4 tb of the horchata syrup
  over the ice. Top with the toasted almonds and a dusting of cinnamon
  and serve immediately.
  
  Recipe by Fany Gerny
 
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