This pudding is like a mix of Turkish rice pudding, sutlac, and milk and almond pudding, muhallabia or muhallebi depending on where you’re eating it. The recipes usually calls for full fat milk and cream – I have used semi skimmed milk for a lighter, guilt free pudding.
1/3 cup short grain rice – rinsed
3/4 cup Sugar
4 cups semi skimmed milk
3 tbsp cornflour
2 tbsp ground almonds
small pinch of salt
Boil rice in 1 cup water for 20 minutes (keep pan covered), until rice is very soft and water has been soaked up.
Meanwhile mix milk, ground almonds, sugar and salt in a bowl. Stir until sugar dissolved – this will infuse the milk with the almond flavour.
In another small bowl or cup, mix some of the milk with the cornflour, stirring until dissolved.
When rice is soft add milk mixture to the same pan, straining with a sieve. Press down almonds which remain in sieve with back of spoon thus ensuring every last drop of flavour is added to pan. Discard almonds remaining in sieve.
Heat until simmering point then add cornflour mix. Stir until mixture thickens and coats back of spoon.
Pour into earthenware pots / cups / glasses and leave to cool before placing into fridge to chill.
Serve chilled, smattered with cinnamon.
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