Ingredients for Almond Kowadjik
- Ground Almonds (not used in recipe; slivered almonds are used)
- 2 tablespoons toasted coconut flakes (optional, for garnish)
- 1 cup long grain rice
- Whole Milk (not used in recipe; coconut milk is used instead)
- Oranges, Zest Of
- 1/2 teaspoon salt
- Ground Cardamom (not used in recipe)
- Unsalted Butter (not used in recipe)
- 1/2 cup sugar
- 2 1/2 cups water
- 1/2 cup slivered almonds
- 1 (14 ounce) can full fat coconut milk
- 1/2 teaspoon vanilla extract
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How to Make Almond Kowadjik
- Rinse the rice thoroughly under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice, water, sugar, and salt. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
- While the rice is simmering, toast the slivered almonds in a dry skillet over medium heat until lightly golden brown and fragrant. Set aside to cool.
- Once the rice is cooked, stir in the coconut milk and vanilla extract. Cook for another 2-3 minutes, stirring occasionally, until the mixture is heated through and slightly thickened.
- Remove from heat and let the Kowadjik cool slightly before serving.
- Garnish with toasted almonds and toasted coconut flakes (optional) and serve warm or chilled. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
22g
Fat
14g
Carbs
4g
