Keskul

Directions

1. 1
   Grind the almonds in the food processor (the texture is best if you do not use commercially ground ones).
2. 2
   Bring the milk to the boil and take off the heat.
3. 3
   In a small bowl, mix the rice flour to a paste with 45 tablespoons cold water, making sure there are no lumps.
4. 4
   Pour this into the milk, stirring vigorously with a wooden spoon, and cookstirring constantly and always in the same direction, to keep lumps from formingfor about 15 minutes, or until the mixture begins to thicken.
5. 5
   Add the sugar and ground almonds and continue to cook on the lowest possible heat, stirring occasionally, for 20 minutes, or until the consistency is that of a thin porridge.
6. 6
   Always stir in the same direction, and do not scrape the bottom of the pan, as the bottom tends to stick and burn a little, and you do not want to scrape up any burnt bits.
7. 7
   Stir in the almond extract and pour into a serving bowl or individual bowls.
8. 8
   Let the cream cool before sprinkling on the pistachios.
9. 9
   Serve chilled.