A delicious variation on a traditional pudding; ground rice was never like this at school!
180 g (6 oz) blanched almonds
420 ml (3/4 pint) water
180 g (6 oz) sugar
3 tbsps rice powder, or ground rice
140 ml (1/4 pint) pint milk
420 ml (3/4 pint) water
180 g (6 oz) sugar
3 tbsps rice powder, or ground rice
140 ml (1/4 pint) pint milk
method
1. Blend the blanched almonds and the water in a liquidizer or food processor, until the almonds are well chopped.
2. Put the almond liquid into a medium-sized saucepan and bring this mixture to the boil over a gentle heat.
3. Add the sugar and stir until it has completely dissolved.
4. Blend together the rice and the milk in a jug.
5. Add the rice mixture slowly to the simmering sugar and almond mixture, stirring continuously, until the pudding thickens.
6. Remove the rice pudding from the heat and pour into individual serving dishes.
2. Put the almond liquid into a medium-sized saucepan and bring this mixture to the boil over a gentle heat.
3. Add the sugar and stir until it has completely dissolved.
4. Blend together the rice and the milk in a jug.
5. Add the rice mixture slowly to the simmering sugar and almond mixture, stirring continuously, until the pudding thickens.
6. Remove the rice pudding from the heat and pour into individual serving dishes.
serving amount
serves 4
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