Sweet Almond Pudding with Dates
Yield
4 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
rice flour
|
|
| 2 | tablespoons |
almond powder
|
* |
| ½ | cup |
water
cold |
|
| 3 | cups |
milk
cold |
|
| ¼ | cup |
sugar
granulated |
|
| ¼ | cup |
dates
pitted, sliced |
|
| 3 | tablespoons |
milk
if needed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
rice flour
|
|
| 3E+1 | ml |
almond powder
|
* |
| 118 | ml |
water
cold |
|
| 7.1E+2 | ml |
milk
cold |
|
| 59 | ml |
sugar
granulated |
|
| 59 | ml |
dates
pitted, sliced |
|
| 45 | ml |
milk
if needed |
|
Directions
In small bowl, mix rice flour and almond powder; add cold water a little at a time to make a thick, smooth paste.
Thin further with ½ cup of milk.
Pour into heavy saucepan, add remaining milk, and slowly heat to just under boiling, stirring constantly.
Keep stirring to prevent lumping and burning.
Turn off heat, cover and remove to cool place.
You can prepare this first stage anytime ahead of dinner, keep covered and refrigerated.
Pudding should be finished just before serving.
Just before serving, reheat pudding, stirring constantly.
When hot, add sugar a little at a time.
Keep stirring. Add sliced dates.
Cook just under boiling point for 1 minute.
Add extra milk if pudding becomes too thick: it should have consistency of melted ice cream.
Pour into individual bowls and serve hot.
