Almond Pudding

Name: Almond Pudding
Ingredients: 4 cups milk or 4 cups light cream; 2 tablespoons long grain rice; 1/4 teaspoon ground cardamom; 1/4 cup sugar; 1/4 cup almonds or 1/4 cup pistachio nut, toasted and chopped; 2 teaspoons rose water (optional); ground nutmeg; 12 strawberries

8 ingredients

3 steps

Ingredients

4 cups milk or 4 cups light cream
2 tablespoons long grain rice
1/4 teaspoon ground cardamom
1/4 cup sugar
1/4 cup almonds or 1/4 cup pistachio nut, toasted and chopped
2 teaspoons rose water (optional)
ground nutmeg
12 strawberries

Directions

1

In a heavy 3 quart saucepan, combine the milk or light cream, rice, and cardamom. Bring to boiling. Reduce heat. Cook, uncovered over low heat, stirring occasionally about 1 hour or until the milk mixture is reduced to about 2 cups. Remove from heat.
2

Stir in the sugar and chopped almonds or pistachio nuts, continue stirring till the sugar has dissolved. Cool for 30 minutes; stir pudding. Stir in the rose water, if desired.
3

Spoon the mixture into 4 to 6 sherbet or dessert dishes. Chill in the refrigerator. To serve, sprinkle with ground nutmeg and garnish each serving with 2 whole strawberries.