Almond Pudding
- 4 cups milk or 4 cups light cream
- 2 tablespoons long grain rice
- 1/4 teaspoon ground cardamom
- 1/4 cup sugar
- 1/4 cup almonds or 1/4 cup pistachio nut, toasted and chopped
- 2 teaspoons rose water (optional)
- ground nutmeg
- 12 strawberries
- In a heavy 3 quart saucepan, combine the milk or light cream, rice, and cardamom. Bring to boiling. Reduce heat. Cook, uncovered over low heat, stirring occasionally about 1 hour or until the milk mixture is reduced to about 2 cups. Remove from heat.
- Stir in the sugar and chopped almonds or pistachio nuts, continue stirring till the sugar has dissolved. Cool for 30 minutes; stir pudding. Stir in the rose water, if desired.
- Spoon the mixture into 4 to 6 sherbet or dessert dishes. Chill in the refrigerator. To serve, sprinkle with ground nutmeg and garnish each serving with 2 whole strawberries.
milk, long grain rice, ground cardamom, sugar, almonds, water, ground nutmeg, strawberries
Taken from www.food.com/recipe/almond-pudding-482653 (may not work)