Sweet almond pudding with dates
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Sweet rice flour |
| 2 | tablespoons | + 2 t almond powder |
| ½ | cup | Cold water |
| 3 | cups | Cold milk |
| ¼ | cup | Granulated sugar |
| ¼ | cup | Sliced pitted red dates |
| 3 | tablespoons | Cold milk, if needed |
Directions
In small bowl, mix rice flour & almond powder; add cold water a little at a time to make a thick, smooth paste. Thin further with ½ cup of milk. Pour into heavy saucepan, add remaining milk, and slowly heat to just under boiling, stirring constantly. Keep stirring to prevent lumping & burning. Turn off heat, cover & remove to cool place. You can prepare this first stage anytime ahead of dinner, keep covered & refrigerated. Pudding should be finished just before serving.
Just before serving, reheat pudding, stirring constantly. When hot, add sugar a little at a time. Keep stirring. Add sliced dates. Cook just under boiling point for 1 minute. Add extra milk if pudding becomes too thick: it should have consistency of melted ice cream.
Pour into individual bowls & serve hot.