- 100g of peeled almonds
- 200g natural round grain rice (we can use any other rice, including natural one)
- 600 ml of water
- pinch of salt
- 2 big tablespoons of barely malt (corn or rice syrup)
- date or marple syrup and rosted almonds for decoration
- Rinse the rice, pour it with water and cook with a pinch of salt, depending on the type of rice.
- Approximately 30-60 minutes until it is cooked.
- Roast the peeled almonds on the dry pan.
- Then mix in the blender into fine powder or into butter.
- Put the ground almonds and malt into the cooked rice and mix in the blender into a smooth pudding.
- If the mass is too dense, add a little bit of water.
- Pour into serving bowls, decorate with the almonds and drip with syrup or barley malt.
- In winter, we serve warm, in summer we can server cool.
- White rice you don’t have to cook for an hour, it takes only 10-15 minutes to cook it. And then mix it with blender.
- By using the above procedure we can get a really silky cream that doesn’t contain even trace of the original grain or almond. Mixing a shorter time, we have a cream with small pieces.
- You can sprinkle the rice with whole almonds, then you get coarser dessert with bigger pieces and you spare one step with mixing the almonds.
- This dessert can be made quickly in short time if you use the leftovers from the refrigerator.
- For beginners, to make the dessert more creamy, use a little soy, rice or plant-based milk and use more sweetener.
- Take a part of the pudding and mix in it carob powder, so you get a “chocolate layer”. You can decorate it with seeds, nuts, dried fruit or make one more layer from steamed fruit and agar agar.
- Almond creamy pudding can also be prepared from other grains or their combinations.