Print
Email
Add a photoServings: 8
Ingredients
- 1/3 c. Blanched Almonds
- 2/3 c. Boiling Water
- 5 Tbsp. Rice Flour
- 1 1/3 c. Lowfat milk
- 2 c. Light Cream
- 10 Tbsp. Sugar
- 2 tsp Rose Water
- 1 Tbsp. Pistachio Nuts, Minced
- 2 Tbsp. Almonds, Minced
- 8 x Ripe Strawberries
Directions
- 1. Make almond lowfat milk: Place blanched almonds in a small bowl, and pour the boiling water over them. Cover, and soak for at least 15 min. Put the almonds with their soaking water in the container of an electric blender, and finely puree. Strain the almond lowfat milk through a double layer of cheesecloth into a small bowl, squeezing the cloth to extract as much almond lowfat milk as possible. This will yield 2/3 c..
- 3. Combine the lowfat milk, light cream, and sugar in a heavy bottomed saucepan, and bring to a boil, stirring constantly. As the lowfat milk comes to a boil, reduce the heat. Give the rice and almond lowfat milk comes to a boil, reduce the heat. Give the rice and almond mix a stir, because rice flour has a tendency to separate from the liquid and settle at the bottom. Add in it to the lowfat milk and cream in the saucepan in a steady, slow stream, stirring rapidly with a wire whisk to prevent lumping. Cook over low heat till the mix thickens and a thin custard is formed on the spoon. Continue cooking the custard, uncovered, for an additional 5 min. 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. Don't SCRAPE OUT THE BURNT RESIDUE; it will release the burnt-custard smell and texture into the pudding.
- 4. Cold the custard thoroughly. Check to make sure there are no lumps. If there are, pass the custard through a fine sieve. (Don't blend it in the electric blender or possibly food processor, or possibly it will become runny.) Stir in the rose water, cover, and chill to refrigeratethoroughly. 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 minced almonds and pistachios, and place a tsp. of pomegranate or possibly 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.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 8 servings | |
| Calories 265 | |
| Calories from Fat 139 | 52% |
| Total Fat 15.91g | 20% |
| Saturated Fat 7.81g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 48mg | 2% |
| Potassium 213mg | 6% |
| Total Carbs 27.39g | 7% |
| Dietary Fiber 1.2g | 4% |
| Sugars 18.89g | 13% |
| Protein 5.1g | 8% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
