Yield: 4 servings
|¼ cup||Rice; ground to a fine|
|; powder (50 g.)|
|3 cups||Milk; (720 ml.)|
|A pinch of salt|
|¼ cup||Sugar; (50 g.)|
|¾ cup||Almonds; ground to paste|
|; (120 g.)|
|1 tablespoon||Rose water; (15 ml.)|
|A handful of pistachios or|
|Almonds for serving|
|A few pomegranate seeds; (optional)|
BLEND the rice flour with ¼ cup milk to a smooth paste. Bring the remaining milk to a boil in a heavy bottomed pan. Add the rice flour paste, salt and sugar. Keep stirring till well mixed. Keep stirring constantly with a wooden spoon over medium heat until the mixture bubbles gently.
Simmer on low heat for five minutes, stirring often or till cooked. Stir in the ground almonds until well blended. Add the rose water.
Remove from heat and stir occasionally till the mixture cools a little.
Pour into a large serving bowl or four individual dishes. Chill and serve garnished with pistachios or almonds and pomegranate seeds.
Converted by MC_Buster.
NOTES : Almond Cream Pudding
Converted by MM_Buster v2.0l.