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1
Grind the almonds finely in the food processor.
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2
Bring the milk to the boil, preferably in a nonstick pan, which prevents the cream sticking and burning at the bottom, then take it off the heat.
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3
In a small bowl, mix the rice flour to a paste with 4 to 5 tablespoons of water, making sure there are no lumps.
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4
Add this to the milk, stirring vigorously with a wooden spoon, and cook over low heat, stirring constantly, and always in the same direction, to avoid lumps forming, for about 15 minutes, or until the mixture begins to thicken.
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5
(If lumps form, you can save the cream by beating it with an electric beater.)
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6
Add the 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.
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7
Then add the sugar and continue to cook, stirring, until it has dissolved.
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8
Always stir in the same direction.
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9
Do not scrape the bottom of the pan (in case it sticks and burns a little, you dont want to scrape up any burnt bits).
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10
Stir in the almond essence, let the pudding cool, then pour it into a glass serving bowl or individual bowls.
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11
Serve chilled, sprinkled with the chopped pistachios.
