Almond And Rice Dessert
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Almond And Rice Dessert
  Rice    Dessert    Almonds  
Last updated 6/12/2012 1:03:32 AM. Recipe ID 27539. Report a problem with this recipe.
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      Title: Almond and rice dessert
 Categories: None
      Yield: 8 Servings
------------------------ALMOND MILK-----------------------------
    1/3 c  Blanched Almonds
    2/3 c  Boiling Water

      5 tb Rice Flour
  1 1/3 c  Milk
      2 c  Light Cream
     10 tb Sugar
      2 ts Rose Water
      1 tb Pistachio Nuts; Chopped
      2 tb Almonds; Chopped
      8    Ripe Strawberries
  1. Make almond milk: Place blanched almonds in a small bowl, and pour
  the boiling water over them. Cover, and soak for at least 15 minutes.
  Put the almonds with their soaking water in the container of an
  electric blender, and finely puree. Strain the almond milk through a
  double layer of cheesecloth into a small bowl, squeezing the cloth to
  extract as much almond milk as possible. This will yield 2/3 cup.
  3. 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. Give the rice and almond milk comes to a
  boil, reduce the heat. Give the rice and almond mixture a stir,
  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. (If the custard
  should accidentally stick and burn, turn off the heat, and
  immediately pour it into another saucepan. DO NOT SCRAPE OUT THE
  BURNT RESIDUE; it will release the burnt-custard smell and texture
  into the pudding.
  4. Cool the custard thoroughly. Check to make sure there are no
  lumps. If there are, pass the custard through a fine sieve. (Do not
  blend it in the electric blender or food processor, or it will become
  runny.) Stir in the rose water, cover, and refrigerate to chill
  thoroughly. A skin will form on the custard. No need for alarm.
  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.
  Note: This dessert can be made ahead and refrigerated for up to 4
  days. It does not freeze well at all.

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Recipe ID 27539 (Apr 03, 2005)

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