Almond Kowadjik

This is an African adaption of a dessert made of almonds, coconut and rice. Recipe by chef Keith Famie.

• Ready In: 50 mins
• Yields: 20 squares

Ingredients

• 1⁄2 cup  ground almonds
• 1⁄2 cup  dried coconut
• 1  cup long-grain rice
• 3  cups  whole milk
• 2  oranges, zest of, grated
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground cardamom
• 4  tablespoons unsalted butter
• 1⁄4 cup light brown sugar (unpacked)

Directions

1. Preheat oven to 350 degrees F.
2. Toast the almonds and coconut separately on baking sheets in the oven until golden brown. Keep a close eye on them so they don't burn. Set aside to cool.
3. In a saucpan, mix the rice, milk, orange zest, salt and cardamom. Bring to a simmer over medium heat and cover. Cook until all the milk is absorbed and the rice is soft. It should not have a bite.
4. Remove the pan from the heat and mix in the butter, sugar, almonds and coconut. Press the mixture into a buttered 9 x 13 inch casserole and chill.
5. Cut into squares before serving.