Keskul

1. 1

   Grind the almonds in the food processor (the texture is best if you do not use commercially ground ones).

2. 2

   Bring the milk to the boil and take off the heat.

3. 3

   In a small bowl, mix the rice flour to a paste with 45 tablespoons cold water, making sure there are no lumps.

4. 4

   Pour this into the milk, stirring vigorously with a wooden spoon, and cookstirring constantly and always in the same direction, to keep lumps from formingfor about 15 minutes, or until the mixture begins to thicken.

5. 5

   Add the sugar and ground almonds and continue to cook on the lowest possible heat, stirring occasionally, for 20 minutes, or until the consistency is that of a thin porridge.

6. 6

   Always stir in the same direction, and do not scrape the bottom of the pan, as the bottom tends to stick and burn a little, and you do not want to scrape up any burnt bits.

7. 7

   Stir in the almond extract and pour into a serving bowl or individual bowls.

8. 8

   Let the cream cool before sprinkling on the pistachios.

9. 9

   Serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.