Almond Kowadjik

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Toast the almonds and coconut separately on baking sheets in the oven until golden brown.

3. 3

   Keep a close eye on them so they don't burn.

4. 4

   Set aside to cool.

5. 5

   In a saucpan, mix the rice, milk, orange zest, salt and cardamom.

6. 6

   Bring to a simmer over medium heat and cover.

7. 7

   Cook until all the milk is absorbed and the rice is soft.

8. 8

   It should not have a bite.

9. 9

   Remove the pan from the heat and mix in the butter, sugar, almonds and coconut.

10. 10

    Press the mixture into a buttered 9 x 13 inch casserole and chill.

11. 11

    Cut into squares before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.