Almond Rice Custard With Berries
This creamy rice pudding is yummy, very easy to prepare and extremely versatile. It can be served warm, cool or chilled. by adding the seeds of 8-12 green cardamom pods in step 4, and substituting rose or kewra essence for the almond essence (and entirely omitting the amaretto) it takes on the flavor of kheer, that wonderful indian rice dessert. I use basmati or jasmine rice and grind it in my coffee grinder. Time does not include chilling.
Steps
Place 250 ml milk in a saucepan that has been rinsed with water , and heat it until frothing.
Place the ground almonds in a medium sized bowl , pour over the frothing milk , stir well , then whizz with a stick blender for 10 seconds.
Set aside.
Mix the salt , ground rice , cream in another bowl.
Heat the remaining milk until frothing , then pour it over the ground rice mixture and whisk.
Return the rice mixture to the pan , bring to the boil , then simmer 2-3 minutes , stirring continuously until thickened.
Add the almond-milk mixture and the sugar to the pan , mix well and continue cooking , while stirring , a further minute or two.
Remove from the heat , cover with plastic wrap , and cool the custard over iced water.
When almost cold , add the almond essence or amaretto liqueur.
Taste and add a little more essence or liqueur to your preference.
Pour into 4 to 6 glass dishes and serve warm , cool or chilled.
Just before serving , pile some berries in the centre of each di.
Ingredients
milk, ground almonds, salt, rice, whipping cream, superfine sugar, almond essence, raspberries, sliced almonds, powdered sugar