Rice Flour Almond Pudding

Ingredients

• 50 g rice flour
• 700 ml milk
• 50 g sugar
• 100 g peeled, ground almond kernels
• 1 tbsp rose water
• pistachio nuts (3 tbsp chopped for garnish)
• pomegranate seeds (3 tbsp chopped for garnish)

Instructions

1. 1.

   Whisk 100 ml cold milk with the rice flour until smooth. Bring the remaining milk to a boil with sugar, then remove from heat and stir in the rice flour mixture.

2. 2.

   Return to a gentle boil, simmer uncovered while stirring for about 5 minutes. Add almonds and rose water, then remove from heat.

3. 3.

   Let the dessert cool slightly with occasional stirring, then divide into serving bowls. Chill in the refrigerator before serving, garnishing with pistachio nuts and pomegranate seeds.