Almond Rice Pudding

1. 1

   Blend the milk and blanched nuts, in batches, until smooth. Strain the milk mixture through a fine sieve into a large saucepan.

2. 2

   Stir the sugar and orange peel into the milk mixture on high heat. Bring to a boil, stirring occasionally.

3. 3

   Gradually stir in the rice. Reduce the heat to low; simmer, uncovered, stirring occasionally, for about 35 mins or until the rice is tender. Discard the orange peel; stir in the orange blossom water. Let stand for 10 mins.

4. 4

   Remove the seeds from the pomegranate. Serve the warm rice pudding sprinkled with pomegranate seeds, slivered nuts and cinnamon.

* Per serving · 4 servings · Values may vary.

No additional tips available.