- serves 6
24 oz whole blanched almonds
20 oz medium or small grained rice
12 oz caster sugar
4 cinnamon sticks
12 oz unsalted butter
2 tsp salt
2 tsp almond extract
7 cup milk
4 cup water
honey to garnish
toasted sliced almonds to garnish
1. Chop the almonds coarsely. Liquidize in a blender with 2 cups of hot milk.
2. In a large saucepan add the remaining milk, water, sugar, butter, cinnamon, salt, and almond extract. Place on medium heat. Add processed almond puree and mix well. Sprinkle in rice and bring to a boil. Reduce heat, cover and simmer for 30 minutes, adding more milk if necessary to become thick.
3. Remove the cinnamon stick and spoon rice pudding into individual serving bowls. Sprinkle with honey and toasted almonds. Serve immediately.