Blanched ground almonds contribute crunch and subtle sweetness to this creamy rice pudding.
Almond-Rice Cream Pudding
- 4 Tbsp. ground rice
- 3 cups (750 ml) milk
- pinch of salt
- 1/4 cup (60 g) sugar
- 3/4 cup (90 g) ground blanched almonds
- 1 Tbsp. rosewater
- 1/2 tsp ground cardamom
- rose petals for garnish, optional
In a small bowl, mix ground rice and 1/4 cup of milk. Bring remaining milk to a boil in a heavy saucepan. Stir in ground rice mixture, salt, and sugar.
Reduce heat to medium and cook, stirring constantly with a wooden spoon, until mixture bubbles gently. Reduce heat to low and simmer for 10-15 minutes, stirring often so mixture cooks slowly and does not scorch.
Stir in ground almonds until blended smoothly, then add the rosewater and ground cardamom. Remove from heat and stir occasionally until mixture cools slightly.
Pour into a serving bowl or individual small bowls.
Chill in refrigerator and serve garnished with rose petals or chopped nuts, or with pomegranate seeds if desired.
Cardamom is a spice that adds spicy sweetness to desserts. For best flavor, purchase cardamom pods and process to a powder in a mortar with pestle or make sure that your source of already-ground spices sells quality products.