| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Moroccan |
Antony’s, Morocco |
1 |
servings |
INGREDIENTS
| 1 |
|
6 ounces who blanched almonds |
| 5 |
oz |
Medium or small grain rice |
| 3 |
oz |
Caster sugar |
| 2 |
|
Cinnamon sticks; (or cassia bark) |
| 3 |
oz |
Butter |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Almond essence |
| 3/4 |
pt |
Milk |
|
|
Toasted almonds |
| 1 |
pn |
Cinnamon powder |
|
|
Honey |
INSTRUCTIONS
Chop the almonds coarsely, then liquidise in the blender with half a cup of
very hot water.
Add the milk and 1 cup of water and bring to the boil. Sprinkle in the
rice, sugar and cinnamon, then add the butter, half a teaspoon of salt, the
almond essence and the rest of the milk. Bring to the boil then reduce the
heat, cover and simmer for 30 minutes, adding more milk if necessary, until
it becomes thick.
Remove the cinnamon sticks (or cassia bark) and spoon the rice pudding into
individual serving bowls. To decorate, sprinkle with toasted almonds and a
pinch of cinnamon powder. Finally, dribble a spoon of honey over the
individual bowls and serve immediately.
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