“This is an African adaption of a dessert made of almonds, coconut and rice. Recipe by chef Keith Famie.”
READY IN:
50mins
YIELD:
20 squares
UNITS:
US

Ingredients Nutrition

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.

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