Almond Kowadjik

• 12 cup ground almonds
• 12 cup dried coconut
• 1 cup long-grain rice
• 3 cups whole milk
• 2 grated oranges, zest of
• 14 teaspoon salt
• 14 teaspoon ground cardamom
• 4 tablespoons unsalted butter
• 14 cup light brown sugar (unpacked)

1. Preheat oven to 350 degrees F.
2. Toast the almonds and coconut separately on baking sheets in the oven until golden brown.
3. Keep a close eye on them so they don't burn.
4. Set aside to cool.
5. In a saucpan, mix the rice, milk, orange zest, salt and cardamom.
6. Bring to a simmer over medium heat and cover.
7. Cook until all the milk is absorbed and the rice is soft.
8. It should not have a bite.
9. Remove the pan from the heat and mix in the butter, sugar, almonds and coconut.
10. Press the mixture into a buttered 9 x 13 inch casserole and chill.
11. Cut into squares before serving.

ground almonds, coconut, longgrain rice, milk, oranges, salt, ground cardamom, unsalted butter, light brown sugar

Taken from www.food.com/recipe/almond-kowadjik-456968 (may not work)