Ingredients for Almond Rice Custard With Berries
- 500 ml milk
- 50 g ground almonds
- 1/4 teaspoon salt
- 1/2 cup (60 g) ground basmati or jasmine rice
- 1/4 cup (60 ml) heavy cream
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon almond extract
- approximately 1/4 cup fresh berries per serving
- flaked almonds, for garnish
- powdered sugar, for dusting
- 1 tablespoon Amaretto liqueur (optional substitute)
- rose or kewra water (optional substitute)
- chopped pistachios (optional garnish)
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How to Make Almond Rice Custard With Berries
- Rinse a saucepan with water. Pour in 250ml milk and heat until frothy.
- In a medium bowl, combine 50g ground almonds with the frothing milk. Stir well, then blend with an immersion blender for 10 seconds.
- Set aside the almond milk mixture.
- In a separate bowl, whisk together 1/4 teaspoon salt, 1/2 cup (60g) ground basmati or jasmine rice, and 1/4 cup (60ml) heavy cream.
- Heat the remaining 250ml milk until frothy. Pour the hot milk over the rice mixture, whisking constantly to combine.
- Pour the combined rice mixture into the saucepan. Bring to a boil, then reduce heat and simmer for 2-3 minutes, stirring continuously until thickened.
- Stir in the almond milk mixture and 1/4 cup (50g) granulated sugar. Cook for 1-2 minutes more, stirring constantly.
- Remove from heat. Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Cool the custard in an ice bath.
- Once almost completely cool, stir in 1 teaspoon almond extract or 1 tablespoon Amaretto liqueur (or substitute with rose or kewra water for a Kheer flavor). Add more to taste.
- Taste and adjust sweetness and flavor as needed.
- Pour the custard into 4-6 serving glasses.
- Just before serving, top each serving with fresh berries (approximately 1/4 cup per serving), a light dusting of powdered sugar, and a sprinkle of flaked almonds or chopped pistachios.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
63g
Fat
68g
Carbs
17g
