Almond Pudding Recipe

Ingredients for Almond Pudding

• Milk
• Long Grain Rice
• Ground Cardamom
• ½ cup granulated sugar
• Almonds
• 1 tablespoon rose water (optional)
• Freshly grated nutmeg (to taste)
• 6-12 whole strawberries

How to Make Almond Pudding

1. In a heavy 3-quart saucepan, combine 4 cups milk (or light cream), ½ cup basmati rice, and 1 teaspoon ground cardamom.
2. Bring the mixture to a rolling boil over medium-high heat.
3. Reduce heat to low, and simmer uncovered, stirring occasionally, for approximately 1 hour, or until the mixture has reduced to about 2 cups and has thickened considerably.
4. Remove from heat and let cool slightly (about 5 minutes).
5. Stir in ½ cup granulated sugar and ½ cup chopped almonds (or pistachios). Continue stirring until the sugar is completely dissolved.
6. Carefully place a piece of clear plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
7. Let cool completely for at least 30 minutes.
8. Gently stir the pudding.
9. Stir in 1 tablespoon rose water (optional).
10. Spoon the pudding into 4-6 sherbet or dessert dishes.
11. Chill in the refrigerator for at least 2 hours before serving.
12. To serve, sprinkle with freshly grated nutmeg and garnish each serving with 2 whole strawberries.