Almond Rice Custard With Berries
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 750 ml milk
- 100 g ground almonds
- 1 pinch salt
- 50 g rice, ground
- 150 ml whipping cream
- 75 g superfine sugar
- 1⁄8 - 1⁄4 almond essence or 2 -3 teaspoons amaretto liqueur
-
To serve
- 175 g raspberries or 175 g mulberries
- 25 g sliced almonds, toasted or 25 g pistachio nuts
- 15 g powdered sugar
directions
- Place 250 ml (1 cup) milk in a saucepan that has been rinsed with water, and heat it until frothing.
- Place the ground almonds in a medium sized bowl, pour over the frothing milk, stir well, then whizz with a stick blender for 10 seconds.
- Set aside.
- Mix the salt, ground rice, cream (and cardomom seeds if using) in another bowl.
- Heat the remaining milk until frothing, then pour it over the ground rice mixture and whisk.
- Return the rice mixture to the pan, bring to the boil, then simmer 2-3 minutes, stirring continuously until thickened.
- Add the almond-milk mixture and the sugar to the pan, mix well and continue cooking, while stirring, a further minute or two.
- Remove from the heat, cover with plastic wrap, and cool the custard over iced water.
- When almost cold, add the almond essence or Amaretto liqueur (or if preferred, the rose essence or kewra essence).
- Taste and add a little more essence or liqueur to your preference.
- Pour into 4 to 6 glass dishes and serve warm, cool or chilled.
- Just before serving, pile some berries in the centre of each dish, dust with powdered sugar and sprinkle with flaked almonds or pistachio nuts.
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Reviews
-
Oopsie! Miscalculated on the metric conversion and added too much milk. Therefore, this pudding my way makes an excellent beverage. I used ground jasmine rice because it imparts a lovely, perfume-y scent and 1/4 tsp. of cardamom. Ate the raspberries on the side. Want to make the other version again for an Indian themed meal. A match made in heaven are almonds and cardamom together at last.
RECIPE SUBMITTED BY
Daydream
Australia
<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p>
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