INGREDIENTS

INSTRUCTIONS

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.  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. 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.  From
Classic Indian Vegetarian and Grain Cooking and Classic Indian  Cooking
by Julie Sahni Posted to Bakery-Shoppe Digest V1 #499 by  "Terry Van
Kirk" <tvankirk@pacbell.net> on Jan 10, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 306
Calories From Fat: 151
Total Fat: 17.4g
Cholesterol: 42.9mg
Sodium: 45.7mg
Potassium: 370.4mg
Carbohydrates: 34.4g
Fiber: 3.3g
Sugar: 23.4g
Protein: 6g