Keskul

• 3/4 cup blanched almonds
• 4 1/2 cups whole milk
• 4 tablespoons rice flour
• 3/4 cup sugar
• A few drops of almond extract
• 2 tablespoons finely chopped pistachios to garnish

1. Grind the almonds in the food processor (the texture is best if you do not use commercially ground ones).
2. Bring the milk to the boil and take off the heat.
3. In a small bowl, mix the rice flour to a paste with 45 tablespoons cold water, making sure there are no lumps.
4. Pour this into the milk, stirring vigorously with a wooden spoon, and cookstirring constantly and always in the same direction, to keep lumps from formingfor about 15 minutes, or until the mixture begins to thicken.
5. Add the sugar and ground almonds and continue to cook on the lowest possible heat, stirring occasionally, for 20 minutes, or until the consistency is that of a thin porridge.
6. Always stir in the same direction, and do not scrape the bottom of the pan, as the bottom tends to stick and burn a little, and you do not want to scrape up any burnt bits.
7. Stir in the almond extract and pour into a serving bowl or individual bowls.
8. Let the cream cool before sprinkling on the pistachios.
9. Serve chilled.

blanched almonds, milk, rice flour, sugar, almond, pistachios

Taken from www.epicurious.com/recipes/food/views/keskul-373583 (may not work)