Almond and Rice Dessert recipe

Features for "Almond and Rice Dessert"

Sweet dish, served as dessert, suitable for vegetarians

Ingredients for "Almond and Rice Dessert"   (Click here for measurement conversion)

For almond milk
Blanched Almonds - 0.5 cup
Boiling Water - 0.75 cup

For dessert
Rice flour - 5 Tablespoons
Milk - 1.5 cups
Light cream - 2 cups
Sugar - 10 Tablespoons
Rose water - 2 teaspoons
Chopped pistachio nuts - 1 Tablespoon
Chopped almonds - 2 Tablespoons
Ripe strawberries - 8

Method for "Almond and Rice Dessert"

For almond milk, place blanched almonds in a small bowl, and pour the boiling water over them. Cover, and soak for at least 15 minutes. Blend the soaked almonds into a fine puree. Strain the almond milk through a double layer of fine muslin cloth into a small bowl. , squeezing the cloth to extract as much almond milk as possible. Combine the milk, light cream, and sugar in a heavy bottomed saucepan, and bring to a boil, stirring constantly. As the milk comes to a boil, reduce the heat. Add rice as almond milk comes to a boil, and reduce the heat. Stir the rice and almond mixture, because rice flour has a tendency to separate from the liquid and settle at the bottom. Add it to the milk and cream in the saucepan in a steady, slow stream, stirring rapidly with a wire whisk to prevent lumping. Cook over low heat until the mixture thickens and a thin custard is formed on the spoon. Continue cooking the custard, uncovered, for an additional 5 minutes. The custard should be quite thin. As it chills, it will thicken considerably. Stir in the rose water, cover, and refrigerate to chill thoroughly. A skin will form on the custard. Simply stir it in with a wire whisk. To serve, pour into individual dessert dishes, sprinkle with chopped almonds and pistachios, and place a teaspoon of pomegranate or a strawberry in the center.

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