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August 2018

Rice Recipes

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Chocolate Cinnamon Rolls

Chocolate Cinnamon Rolls Recipe
1 pk Active dry yeast OR 1 tb Active dry yeast, bulk 1/4 c Warm water (110 115F) 1/2 c Milk, luke...

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Almond Tea Jelly Recipe

Almond Tea Jelly recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Almond Tea Jelly recipe  PDF


4 oz (1/2 cup) ground almonds
2 tb (2 1/2 T) ground rice
1/2 pt (1 1/4 cup) milk
2 tb (2 1/2 T) sugar
1 ts Gelatin
Here are a couple of recipes for almond pudding. There are lots of variations of this dish some using dairy products, some using gelatin and some using agar agar and some combining them. It IS good This first one is more from scratch . The second uses almond e tract. Mi the almonds and rice in a bowl with 2 pints (5 cups) cold water, cover and leave for 2 hours. Strain through a fine muslin into a large bowl. Add milk and mi well. Stand the bowl in a large saucepan with enough boiling water to come halfway up the sides of the bowl. Cover and simmer for 2 hours, stirring occasionally. Add the sugar, stir well and leave to cool slightly. Mi the gelatin with 2 tablespoons (2 1/2 T) hot water until dissolved. Stir into the milk mi ture when almost cold. Mi well and pour into a shallow serving dish. Leave until set. The Gourmet's Guide to Chinese Cooking, Ann Body. 1974, Octopus Books Limited, 59 Grosvenor Street, London W1. ISBN 7064 0153 0. Produced by Mandarin Publications Limited, 22 Westlands Road, Quarry Bay, Hong Kong. Posted by Stephen Ceideberg May 19 1992.

Almond Tea Jelly recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
527 people have voted
Last Reviewed on 2018-08-15



Wednesday, Aug 15 2018 Download & Print Almond Tea Jelly recipe  PDF   Rice recipes RSS   Thumsb up

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1/2 c Margarine 1/3 c Sugar 1 Egg Juice of 1 lemon 1/4 ts Grated lemon rind 1 1/3 c All purpose flour 1/2 c Ground almonds or walnuts Raspberry or strawbery jelly Sugar 10 to 12 minutes per batch 1. Cream margarine and sugar in mi ing bowl. Add egg, lemon juice and lemon rind. Mi until smooth. Add flour and nuts. Wrap in plastic wrap and flatten. Refrigerate dough 30 minutes. 2. Heat oven to 350 degrees. Roll out dough on lightly floured surface to 1/8 inch thickness. Use a round 2 inch cookie cutter to cut out circles from dough. Cut out an inner circle with ...

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