Photo: Pille R. Priske
Ingredients
- ¼ pound rice
- 1¼ cups new milk
- 4 ounces powdered sugar
- 2 ounces sweet almonds
- 2-3 bitter almonds
- 1 teaspoon almond powder or powdered cinnamon
- 3 beaten eggs
- 4 tablespoons thick cream
Directions
1
Wash and drain the rice.
2
Boil the rice in the milk until tender but dry, about 1.5 hours.
3
If needed, add more milk or cream and the powdered sugar while stirring frequently.
4
Blanch the sweet and bitter almonds, then brown them in a 350°F (175°C) oven and pound to a powder.
5
Place the rice in a shallow dish and sprinkle with almond powder or cinnamon.
6
Serve cold; it will keep for 2-3 days.
7
For a variation, let the rice cool for 4-5 minutes after cooking, then stir in the beaten eggs and thick cream.
8
Heat gently until just boiling, then pour into a glass dish and cool.
9
Sift almond powder or cinnamon over the top before serving.