STREAMING NOW: Tia Mowry At Home

Almond Kowadjik

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is an African adaption of a dessert made of almonds, coconut and rice. Recipe by chef Keith Famie.”
20 squares

Ingredients Nutrition


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a