Almond Milk Rice Pudding
Almond milk made from almond paste and water is a refreshing beverage served
in Mediterranean countries during the heat of summer. Here it adds a creamy richness
and delicate almond flavor to slow-cooked rice pudding. (Do not substitute Marzipan,
which would make the pudding too sweet.) Serve this pudding dusted with ground cardamom,
or cinnamon, if you prefer. We also like to serve it topped with finely diced ripe
pineapple, dried apricots or fresh berries.
- 2 quarts whole milk
- 1 cup Love’n Bake® Almond Paste
- 1 cup long-gran white
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter
- 1/4 teaspoon
- 2 large eggs
- Ground cardamom, optional
- Place 3 cups of the milk in a blender. Break the Love’n Bake® Almond Paste into
several pieces and add it to the milk. Blend until the almond paste is well distributed
and the mixture is smooth.
- Pour the mixture and the remaining milk, rice, sugar, butter and salt into large,
heavy saucepan. Bring the mixture to a boil, stirring frequently over moderately
high heat. Reduce the heat to low and simmer, uncovered, stirring frequently, until
rice is very tender, for about 1 hour.
- Just before the rice mixture finishes cooking, whisk the eggs lightly in a bowl.
Remove pan from heat and slowly add 1 cup of the rice mixture to the eggs, whisking
constantly. Stir the egg mixture into remaining rice mixture in pan.
- Spread the rice pudding out into a shallow casserole or bowl to cool. Cover it
with plastic wrap and chill before serving.
- To serve, spoon the pudding out into bowls then sprinkle it with ground cardamom,
Yield: 8 to 10 Servings
Reprinted with permission from
Love'n Bake® - American Almond.