Almond Custard (Keskul)

• 90 g almonds, blanched
• 1 liter milk
• 30 g rice, ground
• 1/4 teaspoon salt
• 60 g sugar
• 4 drops almond extract
• 2 tablespoons chopped pistachios

1. Grind almonds, finely in a food processor.
2. Place in a bowl and knead with your hand to make a firm paste.
3. Heat 250ml milk to boiling point, pour onto almond and stir with wooden spoon until well blended. Set aside to steep.
4. In a large mixing bowl, blend 1/4 cup cold milk with ground rice.
5. In a heavy based saucepan, heat remaining milk. Bring to a boil and pour onto ground rice mixture, stirring constantly, then return mixture to pan. Bring to a boil, add salt and simmer gently for 10 minutes.
6. Strain almond milk through a fine sieve into a bowl, pressing almonds with back of spoon. Pour almond milk into pan; stir well to combine and stir in sugar. Simmer gently for a further 10 minutes.
7. Stir in almond extract and pour into individual dessert bowls. Serve garnished with chopped pistachio nuts.

almonds, milk, rice, salt, sugar, drops almond, pistachios

Taken from www.food.com/recipe/almond-custard-keskul-383908 (may not work)