Almond Rice Custard With Berries

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 750 ml milk
• 100 g ground almonds
• 1 pinch salt
• 50 g rice, ground
• 150 ml whipping cream
• 75 g superfine sugar
• 1/8-1/4 almond essence or 2 -3 teaspoons amaretto liqueur
• 175 g raspberries or 175 g mulberries
• 25 g sliced almonds, toasted or 25 g pistachio nuts
• 15 g powdered sugar

Recipe

• 1 place 250 ml (1 cup) milk in a saucepan that has been rinsed with water, and heat it until frothing.
• 2 place the ground almonds in a medium sized bowl, pour over the frothing milk, stir well, then whizz with a stick blender for 10 seconds.
• 3 set aside.
• 4 mix the salt, ground rice, cream (and cardomom seeds if using) in another bowl.
• 5 heat the remaining milk until frothing, then pour it over the ground rice mixture and whisk.
• 6 return the rice mixture to the pan, bring to the boil, then simmer 2-3 minutes, stirring continuously until thickened.
• 7 add the almond-milk mixture and the sugar to the pan, mix well and continue cooking, while stirring, a further minute or two.
• 8 remove from the heat, cover with plastic wrap, and cool the custard over iced water.
• 9 when almost cold, add the almond essence or amaretto liqueur (or if preferred, the rose essence or kewra essence).
• 10 taste and add a little more essence or liqueur to your preference.
• 11 pour into 4 to 6 glass dishes and serve warm, cool or chilled.
• 12 just before serving, pile some berries in the centre of each dish, dust with powdered sugar and sprinkle with flaked almonds or pistachio nuts.