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Recipe Name: Almond And Rice Dessert Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

1/3 Cup(s) Blanched almonds
2/3 Cup(s) Boiling water
5 Tablespoon(s) Rice flour
1 1/3 Cup(s) Milk
2 Cup(s) Light cream
10 Tablespoon(s) Sugar
2 Teaspoon(s) Rose Water
1 Tablespoon(s) Pistachio Nuts, Chopped
2 Tablespoon(s) ALMONDS, CHOPPED
8 Ripe Strawberries
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" <> on Jan 10, 1998

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

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