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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grind almonds, finely in a food processor. | 2. Place in a bowl and knead with your hand to make a firm paste. | 3. Heat 250ml milk to boiling point, pour onto almond and stir with wooden spoon until well blended. Set aside to steep. | 4. In a large mixing bowl, blend 1/4 cup cold milk with ground rice. | 5. In a heavy based saucepan, heat remaining milk. Bring to a boil and pour onto ground rice mixture, stirring constantly, then return mixture to pan. Bring to a boil, add salt and simmer gently for 10 minutes. | 6. Strain almond milk through a fine sieve into a bowl, pressing almonds with back of spoon. Pour almond milk into pan; stir well to combine and stir in sugar. Simmer gently for a further 10 minutes. | 7. Stir in almond extract and pour into individual dessert bowls. Serve garnished with chopped pistachio nuts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
almond	90	g	blanched	795.6	0.0	0.0	90.0
milk	1			148.84	11.6632	7.686	7.9788
rice	30		ground	20368.5	4231.875	418.47	177.6
salt	1/4	teaspoon		-	-	-	-
sugar	60			48358.8	12095.76	0.0	0.0
almond extract	4	drops		-	-	-	-
pistachio	2	tablespoons	chopped	86.1	4.1774	3.0996	6.9679

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.