Chinese Almond pudding
When my mom was here for Thanksgiving, we went to my Auntie Elizabeth's for lunch, it was all very scrumptious, but the stand out dish for me was the almond pudding. Gwynie also liked it, so I thought I'd track it down and attempt it as an interesting dessert option. I like a Thai red rice that I bought at 99 Ranch, and I thought it would obviate the need for blanching and removing skins which is just fiddly.
Here's the recipe as Auntie Elizabeth makes it:
1 1/2 c. almonds, blanched & skins removed
1/4 c. raw white rice
3 c. water
1 c. sugar or to taste
1 c. milk or to taste
Almond extract (optional)
Process almonds with a little water in a food processor or blender until you get a smooth paste. Add rice and process. Bring the 3 cups of water and sugar to boil. Add almonds & rice mixture slowly, stirring constantly or else mixture will stick & burn. Bring to a boil, turn down heat and simmer for 4-5 minutes. Add milk and almond extract (if adding). Thin mixture with more milk if desired. Spoon into cups and allow to set. Serve warm or cold. Garnish with almond tuille before serving.
serves 8