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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.
- Place 250 ml (1 cup) 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 (and cardomom seeds if using) 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 (or if preferred, the rose essence or kewra essence).
- 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 dish, dust with powdered sugar and sprinkle with flaked almonds or pistachio nuts.
Oopsie! Miscalculated on the metric conversion and added too much milk. Therefore, this pudding my way makes an excellent beverage. I used ground jasmine rice because it imparts a lovely, perfume-y scent and 1/4 tsp. of cardamom. Ate the raspberries on the side. Want to make the other version again for an Indian themed meal. A match made in heaven are almonds and cardamom together at last.