Almond Pudding (muhallabia)

This a light, refreshing dessert that is an ideal finish to a heavy middle eastern or North Indian meal.


















Ingredients:
3 cups whole milk
3 tbsp sugar, or more to taste
1/4 cup rice flour
3/4 cup ground almonds
1 tbsp rose water
ripe red currants or pomegranate seeds for garnish

method:
Blend ground rice with some of the milk to form a paste and set aside. Heat the rest of the milk until scalding, stir in sugar until dissolved. Now add the rice flour paste and keep stirring with a wooden spoon until it bubbles, then reduce heat and simmer for a few minutes.

Now add the ground almonds and stir continuously until it is smooth and bubbles again. Turn off the heat and add rose water. Pour into individual ramekins, cover with plastic wrap when cooled and chill in fridge until ready to serve.

It is traditionally garnished with pomegranate seeds and or sliced almonds but I used organic, Oregon grown red currants. They look great against the silky, white pudding but also add a nice crunch and zing.