Almond Kowadjik
"This is an African adaption of a dessert made of almonds, coconut and rice. Recipe by chef Keith Famie."
- Ready In:
- 50mins
- Ingredients:
- 9
- 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
- Preheat oven to 350 degrees F.
- 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.
- 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.
- 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.
- Cut into squares before serving.
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Reviews
-
interesting. seems unfinished somehow like it should be baked for a bit or something. great flavor! i think a splash of orange blossom water would be a great addition. i toasted the almonds & coconut stovetop. I toasted a heaping 1/2c of almonds then ground them in my mini prep. i had a huge, grapefruit sized orange that yielded over 2TB of zest so i only used that 1. Made for Aussie Swap 1/14.
RECIPE SUBMITTED BY
LifeIsGood
United States
Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!
