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.

Yield: 8 to 10 servings

Ingredients

• 2 quarts whole milk
• 1 cup Love’n Bake® Almond Paste
• 1 cup long-gran white rice
• 1/2 cup granulated sugar
• 2 tablespoons unsalted butter
• 1/4 teaspoon salt
• 2 large eggs
• Ground cardamom (optional)

Instructions

1. 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.
2. 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.
3. 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.
4. Spread the rice pudding out into a shallow casserole or bowl to cool. Cover it with plastic wrap and chill before serving.
5. To serve, spoon the pudding out into bowls then sprinkle it with ground cardamom, if using.

Attribution

Recipe and photo used with permission from: Love'n Bake® - American Almond